Easy Mustard Beef Stew
A rich and creamy beef stew with tender beef cubes, sweet carrots, and shallots, elevated by the zing of Dijon mustard and a touch of cream. High in protein and fiber, this one-pot dish is easy to make, comforting, and perfect for weeknight dinners or meal prep.
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.
