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
- 2 tbsp. soy flour or thickener
- 2 cups beef broth
- 2 tablespoon Dijon mustard
- 2 ½ cup mushrooms
- 1 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 done and browned respectively.
- Add broth and mustard. Simmer, partially covered for 2–3 hours til meat 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.