Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Creamy Mustard Beef Stew that promises to be your new family favorite! Imagine tender, succulent beef cubes swimming in a rich, creamy mustard-infused broth that will have everyone at the table begging for seconds. This isn't just another stew recipe – it's a warm hug in a bowl that combines classic American comfort food with a gourmet twist that will elevate your home cooking to restaurant-quality deliciousness.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef stew meat, cubed
- 1 onion, chopped
- 4 cups beef broth
- 2 tbsp Dijon mustard
- 2 carrots, sliced
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Pat the beef stew meat dry with paper towels to ensure proper browning. Season the meat with salt and black pepper.
- Heat olive oil in a large heavy-bottomed Dutch oven or pot over medium-high heat. Working in batches, brown the beef cubes on all sides until they develop a deep golden-brown crust. This should take about 3-4 minutes per batch. Remove browned meat and set aside.
- In the same pot, add chopped onions and sauté until they become translucent and slightly softened, about 3-4 minutes.
- Return the browned beef to the pot. Add beef broth and bring the mixture to a gentle simmer. Cover the pot and reduce heat to low.
- Slow cook the stew for approximately
- 5 to 2 hours, or until the beef becomes tender and can be easily pulled apart with a fork.
- About 30 minutes before the end of cooking, add sliced carrots to the stew.
- Stir in Dijon mustard, mixing thoroughly to incorporate into the stew's liquid.
- In the final 10 minutes of cooking, pour in heavy cream and gently stir to create a rich, creamy texture.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the stew rest for 5-10 minutes before serving to allow flavors to meld together.
- Serve hot in deep bowls, optionally garnished with fresh parsley or chives.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust that locks in flavor and creates depth in your stew.
- Brown the meat in batches to avoid overcrowding the pot, which can cause steaming instead of proper caramelization.
- Use a heavy-bottomed Dutch oven or pot for even heat distribution and to prevent burning.
- Choose a high-quality Dijon mustard for the most robust and authentic flavor profile.
- Low and slow is the key to tender beef – don't rush the cooking process.
- For an extra luxurious texture, use full-fat heavy cream and add it towards the end of cooking.
- Let the stew rest for 5-10 minutes before serving to allow flavors to fully develop and integrate.
- If the stew is too thick, you can thin it with a little additional beef broth. If too thin, let it simmer uncovered to reduce.
- This stew tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 444kcal
Carbohydrates: 5g
Protein: 29g
Fat: 33g
Saturated Fat: 15g
Cholesterol: 130mg
