This creamy mustard beef stew is a comforting and protein-packed dinner perfect for chilly evenings.
Tender beef cubes simmer with flavorful shallots, carrots, and a touch of Dijon mustard, enriched with healthy fats from bacon and cream.
Rich in protein and fiber, it’s easy to prepare, satisfying, and ideal for meal prep or a quick weeknight family dinner.
Easy Mustard Beef Stew
Equipment
- 1 Dutch oven or heavy-bottomed pot
- 1 Cutting board
- 1 Chef’s Knife
- 1 mixing bowl or plastic bag for dredging
- Measuring Cups and Spoons
- Paper towels
Ingredients
- 4 slices bacon chopped
- 1 lb beef chuck cut into bite-sized cubes
- 1/2 cup all-purpose flour
- Salt to taste
- Black pepper to taste
- 6 shallots peeled and halved
- 6 carrots peeled and cut into 1-inch chunks
- 2 tbsp tomato paste
- 1 1/2 cups chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp heavy cream
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Prepare the Bacon and Render Fat: Place a Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until it turns golden brown and releases its fat. This step is crucial because the rendered bacon fat will form the flavorful base of the stew. Once cooked, use a slotted spoon to remove the bacon and drain it on paper towels. Leave the bacon fat in the pot—it will enhance the taste of the beef and vegetables.
- Dredge the Beef Cubes: While the bacon cooks, place the beef cubes in a large mixing bowl or a resealable plastic bag. Add the flour, a pinch of salt, and a pinch of black pepper. Toss or shake until the beef is evenly coated with the seasoned flour. This coating helps the beef develop a rich, caramelized crust and slightly thickens the stew as it cooks.
- Brown the Beef: Heat the pot with the reserved bacon fat over medium-high heat. Add the floured beef cubes in a single layer, making sure not to overcrowd the pot (do this in batches if needed). Allow the beef to sear without moving it for a few minutes until it develops a deep brown crust, then turn to brown all sides evenly. Browning adds layers of flavor and gives the stew a rich, savory base. Once browned, remove the beef from the pot and set it aside.
- Sauté Shallots and Carrots: In the same pot with the beef drippings, add the halved shallots and the chopped carrots. Stir and cook for 3–5 minutes until the shallots soften slightly and the carrots start to release their natural sweetness. This step allows the vegetables to absorb the flavors from the beef and bacon, building depth for the stew.
- Incorporate Tomato Paste: Add the tomato paste to the pot and stir well, coating the vegetables. Cook for 1–2 minutes to remove the raw taste of the paste. This process intensifies the natural flavors and adds a subtle richness and color to the stew.
- Deglaze and Simmer with Broth: Pour in the chicken broth slowly, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these bits carry concentrated flavor. Return the browned beef to the pot. Stir everything together to combine. Reduce the heat to low and cover the pot. Allow the stew to simmer gently for 90 minutes, stirring occasionally. This long, slow simmer tenderizes the beef, allowing it to absorb the flavors of the vegetables, broth, and mustard.
- Add Bacon, Mustard, and Cream: After the beef is tender, stir in the cooked bacon pieces, Dijon mustard, and heavy cream. Mix thoroughly to ensure the mustard and cream are evenly distributed, giving the stew a creamy, slightly tangy finish. Heat for an additional 5–7 minutes, but do not boil, to allow the flavors to meld perfectly.
- Taste and Adjust Seasoning: Taste the stew and adjust the seasoning with salt and pepper as needed. Remember, the bacon and mustard already contribute saltiness and flavor, so add gradually.
- Garnish and Serve: Ladle the creamy mustard beef stew into bowls and sprinkle generously with freshly chopped parsley. The parsley adds a bright, fresh note that balances the rich, savory flavors. Serve immediately with crusty bread, mashed potatoes, or a simple side salad for a complete meal.
Notes
- Beef Selection: For the best results, use beef chuck, either pre-cut stew beef or a whole chuck steak cut into cubes. This cut becomes tender and flavorful after slow simmering.
- Bacon Flavor: Using bacon adds depth and richness to the stew. You can reduce the amount slightly if you prefer less fat, but don’t skip it entirely.
- Mustard Variety: Dijon mustard offers a balanced tang and slight heat. You can experiment with whole grain mustard for texture or a milder mustard depending on your taste.
- Vegetable Swaps: Shallots bring a delicate sweetness, but sweet onions are a good substitute. Carrots can be replaced with parsnips or turnips for a slightly different flavor profile.
- Cream Addition: A small amount of heavy cream enhances the stew’s richness and gives a smooth texture. Avoid adding too early to prevent curdling.
Chef’s Secrets: Enhance Flavor Perfectly
The secret to a deeply flavorful creamy mustard beef stew lies in layering.
Start by rendering bacon fat to develop a savory base, then carefully brown your beef to create rich caramelization.
Cooking the vegetables in the residual drippings absorbs all those concentrated flavors.
Simmering slowly allows collagen in the beef to break down, resulting in tender cubes and a naturally thickened sauce.
Always add cream and mustard at the end to preserve their vibrant taste and smooth texture.
For an even more aromatic stew, finish with a sprinkle of fresh parsley or a dash of smoked paprika.
Serving Suggestions: Pairing Perfectly Every Time
This creamy mustard beef stew is versatile and pairs beautifully with hearty sides.
Serve it over creamy mashed potatoes, buttered egg noodles, or even a grain like farro or barley to soak up the luscious sauce.
For lighter pairings, steamed green beans, roasted Brussels sprouts, or a crisp side salad balance the richness of the stew.
Garnish with fresh parsley or chives to add a touch of color and a hint of freshness that enhances each bite.
Storage Tips: Keep Stew Fresh Longer
This stew keeps well and actually improves in flavor after sitting overnight.
Store cooled stew in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much.
For longer storage, freeze in portions for up to 3 months.
To thaw, place in the refrigerator overnight and reheat slowly.
Avoid microwaving directly from frozen to maintain the texture and richness of the sauce.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, but choose a cut suitable for slow cooking, like short ribs or brisket. Lean cuts may dry out, so adjust cooking time and monitor closely.
2. Can I make this stew in advance?
Absolutely! In fact, the flavors intensify after sitting overnight. Prepare a day ahead for a richer, more developed taste.
3. Can I skip the cream for a lighter version?
Yes, you can reduce or omit the cream. To maintain a creamy texture, stir in a small amount of Greek yogurt or sour cream at the end of cooking.
4. Can I substitute vegetables?
Yes. Carrots can be swapped for parsnips or sweet potatoes, and shallots can be replaced with yellow or white onions. Just cut them into similar sizes for even cooking.
5. Can I make this gluten-free?
Yes. Use a gluten-free flour or cornstarch to dredge the beef. Ensure your mustard and tomato paste are labeled gluten-free to avoid hidden sources.
