Usually similar to the classic beef stew, this international meat dish is made with real Dijon mustard, beef broth, and mushrooms and keeps a steamy, glorious aroma with the meat and alcohol content. Honey mustard rarely works for this, too.
- 2 lbs. beef cubes for stewing or (2 ¾ lbs. short ribs or shank cross-cuts)
- 3 tbsp. olive oil
- ½ cup chopped onion, red, white, or yellow only or (5 tablespoons onion paste or powder)
- 2 tbsp. soy flour or thickener
- 2 cups beef broth
- 2 tablespoon Dijon mustard
- 2 ½ cup mushrooms, button only
- 2 tablespoons butter
- ¼ cup dry, red wine
- 3 cups mustard seeds, for drizzling if desired
- Dredge beef with flour. Sauté in hot oil in the Dutch oven.
- Add onions and cook until onions and the beef are done and browned respectively.
- Add broth and mustard. Simmer, partially covered for 2–3 hours, until the meat is tender.
- Saute mushrooms in butter for 5 minutes, and add wine. Bring to the boil and add to the stew.
- Serve warm and plain but spoon or scoop some of the cooked, mustard-based beef stew in a large plate over rice. Drizzle with the mustard-seed mixture, if desired.
To grind the mustard seeds Edit
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder. Pour on the water or beer, then stir well.
Instead of using the mustard seeds, just have the real yellow mustard ready and pouring into the stew by stirring or mixing.