This recipe for creamy mustard beef stew will warm you up on those chilly nights! It’s the classic supper favorite with an extra zing of flavor.
Oh, this creamy, dreamy mustard beef stew! It’s scrumptiously hearty with a thick creamy sauce, filled with tender chunks of beef and carrot, pieces of bacon, and just a hint of zesty mustard to give the whole thing a nice little zing. It’s warm. It’s wonderful. It’s going to make your weekend all kinds of delicious…let’s make it!This recipe for creamy mustard beef stew will warm you up on those chilly nights!Click To TweetI don’t know about you, but I do love it when the weekends turn just a little bit chilly. Because chilly weekends mean Clemson football…although I have to say that I am continuing to get grief about my choice of orange clothing on Game Day.
That’s me in the top right, and the Southern daughter wearing her lucky Clemson jersey while simultaneously challenging me on whether my shirt is actually orange. I say orange is in the eye of the beholder.
I also love a nice glass of wine on a Sunday afternoon while I am cooking delectable beef stews.
It feels all kind of decadent to have a little pinot noir while it is still light out. And we deserve a little decadence now and then, am I right?
Meanwhile back at the stew…for something that is as creamy and dreamy as this stew, it has just the teeniest bit of cream in it. Two tablespoons in the whole glorious pot, which is just enough to give the sauce that silky texture. The rest of it is a conglomeration of simmered beef and carrots and shallots and BACON, all finished off with a swirl of that cream and just enough mustard to give it a little sass.
So go Tigers, hurray for red wine, and bring on the beef stew…life is good!Print
- 4 slices bacon, chopped
- 1 pound beef chuck, cut into cubes
- 1/2 cup flour
- Salt and pepper
- 6 shallots, peeled and cut in half
- 6 carrots, peeled and cut into 1 inch chunks
- 2 tablespoons tomato paste
- 1 1/2 cups chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons heavy cream
- Chopped fresh parsley for garnish
- Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.
- Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper. Add to pot and cook over medium high heat until browned.
- Add shallots, carrots and tomato paste and stir. Pour in broth and simmer for 90 minutes.
- Stir in cooked bacon, mustard and cream. Serve with a scattering of parsley.