Mustard Herb Beef Stew & Winter Savory Popovers

Mustard Herb Beef Stew & Winter Savory PopoversCold weather means stew, soup, casseroles, and comfort food. Everyone has a “go to” stew recipe, but I’m always willing to try something different. I was browsing Pinterest and came across a tasty looking stew recipe which I quickly saved to my Pinterest dinner board. Recently I can back to that recipe and was so glad that I did as it was delicious!

Mustard Herb Beef Stew & Winter Savory PopoversThis got a big thumb’s up from the hubby too. He and I really enjoyed the gravy this creates, though I did change it up a little by using coffee and eliminating the dark beer. I also decided to try some popovers with the last of the Winter Savory I had from my herb garden. It was a great combination!

Mustard Herb Beef Stew & Winter Savory Popovers

Mustard Herb Beef Stew & Winter Savory Popovers
Recipe Type: Dinner
Author: Amanda Formaro
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 6
  • For the Stew
  • 1/3 cup all-purpose flour
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1 teaspoon snipped fresh thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 pounds beef stew meat
  • 2 tablespoons olive oil
  • 1 6-oz. pkg. white pearl onions, peeled
  • 4 carrots, peeled, cut in 1-inch pieces
  • 4-oz. white mushrooms, halved
  • 5 medium Yukon Gold potatoes, cut into chunks
  • 3 tablespoons tomato paste
  • 2 tablespoons spicy brown mustard
  • 2 cups beef broth
  • 1 cup coffee
  • 1 bay leaf
  • For the Popovers
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon winter savory
  • 1/2 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tablespoon warm melted unsalted butter
  • For the Herbed Butter
  • 1 stick unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fresh winter savory
  • 1/4 teaspoon fresh thyme
For the Butter
  1. Beat all the herb butter ingredients together. Store in a covered container in the refrigerator. Take out 1 hour before serving.
For the Stew
  1. Preheat oven to 325 F.
  2. Mix flour, parsley, thyme, pepper and salt together. Dredge meat in the flour mixture. Reserve leftover flour.
  3. In small bowl mix together tomato paste, mustard and remaining flour. Combine broth and coffee. Add about a cup of the broth/coffee mixture to the mustard mixture to thin. Then combine with remaining broth/coffee.
  4. In a cast iron Dutch Oven in oil, brown the meat on all sides.
  5. Add onions, carrots, potatoes and mushrooms and stir to combine. Add the mustard/broth mixture and stir to coat. Add bay leaf. Bring to a boil.
  6. Cover. Move to oven and bake undisturbed 2 hours.
For the Popovers
  1. Preheat oven to 450 F. Butter the cups of a 12 cup muffin tin. Butter it heavily, bottom, sides and around the rim. Set aside.
  2. In a small bowl, whisk together the flour, salt, savory, thyme, onion powder and dry mustard. Set aside.
  3. In a medium bowl, whisk the eggs. Add in milk and melted butter and whisk gently until combined. Gently whisk in the dry ingredients until combined and lumps are gone. Should be the consistency of pancake batter.
  4. Fill muffin cups about 2/3 full. If you have any empty cups fill them halfway with water to avoid scorching the pan.
  5. Place in preheated oven for 15 minutes. Do NOT open the oven door. Reduce the temperature to 350 and bake another 15-20 minutes. They should be dark brown and crusty on the outside.
  6. Place muffin pan on a cooling rack, you should see steam escaping from the wells of the popovers. If you don’t, you may need to gently pierce the side of the popover with a sharp knife. Allow to cool for ten minutes then serve with herb butter.



  1. says

    Great stew, but the popovers are really amazing. I’ve never had popovers, and have never even heard about the savory version. But they look sooooo good, I must try them.
    Thanks for sharing and Happy 2012, Amanda!

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