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Beef Stew with Gouda Toasts

Cozy beef stew topped with mustard slathered, gouda topped bread.
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Prep Time 12 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American, European
Servings 6

Ingredients
  

for the stew:

  • 1 onion, diced
  • 3 cloves garlic, sliced
  • 1 tablespoon butter
  • 2 carrots, diced
  • 2 parsnips, diced
  • 2 stalks celery, diced (with greens!)
  • 4 Yukon Gold potatoes, cubed
  • 1 3/4 lb cubed sirloin
  • 1 1/2 tablespoons fresh thyme leaves
  • 1 bay leaf
  • 2 teaspoons mustard powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon celery seed
  • fine flour like Wondra
  • salt
  • freshly ground black pepper
  • beef stock

topping:

  • 4 slices stale crusty bread
  • 1-2 tablespoons Dijon
  • 3/4 cup Old Amsterdam Gouda

Instructions
 

  • In a medium, Dutch or French oven saute the onions, thyme, spices, carrots, celery, potatoes and parsnips in butter until the vegetables begin to soften.
  • Toss meat with flour. Add meat to the vegetables. Stir until the meat is lightly browned. Add the stock to just cover the mixture.
  • Bring to a boil then reduce heat and simmer, covered, 45 minutes or until the beef is tender, stirring occasionally.
  • Preheat oven to 375.
  • Spread bread with mustard, place mustard side go on stew. Sprinkle with cheese. Bake about five minutes or until the cheese is melted.