Beef & Root Veggie Stew | Recipes | WW USA

Ingredients

• Cooking spray, 4 spray(s)
• Uncooked lean trimmed boneless chuck steak, 3 pound(s), cut into ¾-inch cubes and patted dry
• Uncooked onion, 2 cup(s), chopped, (from about 2 medium)
• Celery, 1 cup(s), chopped, sliced (from about 2 medium stalks)
• Garlic, 4 clove(s), finely chopped
• Unsalted beef stock, 5½ cup(s), divided
• Carrots, 1 pound(s), peeled and cut on an angle into 1-inch pieces
• Fresh thyme, 6 sprig(s)
• Bay leaf, 3 leaf/leaves
• Kosher salt, 1½ tsp
• Black pepper, 1 tsp
• Uncooked turnip, 2 pound(s), (4 medium), peeled and cut into 1-inch pieces
• Cremini mushroom, 1 pound(s), halved (or quartered if large)
• All-purpose flour, ¼ cup(s)
• Dijon mustard, 1½ Tbsp