INGREDIENTS:

• 1 lb Lane Legacy Stew Meat

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 Tablespoons all-purpose flour

• 1 1/2 cups  beef-flavored broth

• 1/3 cup heavy whipping cream

• 4 teaspoons Dijon mustard

• 1 lb unpeeled Yukon Gold potatoes cut into 1/2-inch cubes 

• 2 medium carrots, thinly sliced (1 cup)

• 2 Tablespoons chopped fresh parsley

​INSTRUCTIONS:

1. In 12-inch nonstick skillet, cook beef over medium-high heat 4-5 min, stirring often, until thoroughly cooked. Stir in salt, pepper, and flour. Cook 3 minutes, stirring occasionally.

2. In small bowl, mix broth, whipping cream, and mustard. Add to beef mixture. Stir in potatoes and carrots.

3. Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. If the sauce is too thin at the end of the cooking process, increase the heat to medium-high and cook uncovered another few minutes until the liquid reduces and is slightly thickened.  Garnish with parsley.