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!I 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
Creamy Mustard Beef Stew
Prep Time: 20 minutes- Cook Time: 100 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- 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.
Ohhhh one of my favourite things about Fall/winter is beef stews! I love how my apartment smells when I’m letting that beef simmer for hours…
I have to say I have only made broth-based stews, without any creamy elements, but this does sound good too. I can imagine that it enriches the dish even more.
(And I love that wineglass by the way: I need the cat version!)
I guess the chillier weather made us both think stew this weekend Kate! And football! I love the addition of the Dijon and the cream in your recipe. I’ll need to try it next time. Hope you have a great week.
Oh this is my kind of stew! Thick and hearty and loaded with yumminess. I’ve never added mustard in before! Such a great idea, Kate! Sounds so delicious, especially with that bacon. And I love your wine glass, too!
I love dijon flavor in my beef stew. This looks perfect since the weather here has turned super cold. I agree it’s not drinking alone when your dog is with you! Too cute!
Love that wine glass!! I also love food like this when the weather gets colder. Well, to be honest, I love food like this ALL the time, but especially when it’s chilly out. That’s a big bowl of comfort. So many delicious flavours….and how can you go wrong with bacon :) ?
This dish is so my kind of meal. Hearty and warm! looking great!
Sundays during the fall are made for a few things – football, wine (or cocktails), dog snuggles, and ALL the comfort food! And this stew is THE definition of cozy eats!! This looks fabulous, Kate! And I just adore that you added bacon in here! So creamy and dreamy! I am already wishing it was the weekend again, because all I want to do is cozy up on the couch with a big vat of this stew! SO GOOD! Cheers, dear friend! Xoxo
P.s. Your shirt looked pretty orange to me! ;)
This looks absolutely delicious and oh so comforting! Perfect for a chilly afternoon (and I love that wine glass!!)
Here’s a great hack for people who don’t want to buy a whole container of cream. Go to your local Dunkin Donuts and order a coffee with cream on the side. They will give you a few containers of the half and half, and I actually measured it out and 3 of those packs equals 2 tablespoons. You heard it here first!!
when i think of a life without mustard, i get sad–i LOVE that stuff. this sounds extra delicious, kate!
This is the kind of hearty stew I crave in the fall and winter. Just give me a chunk of crusty bread and I’m good to go!
Fall is definitely stew weather! My family loves stew and I love cooking up a huge pot for dinner. I will need to try your version…love that you’ve added mustard!
Haha… How I love a sassy stew, Kate! This looks absolutely amazing and the flavors sound so delicious. Pinning for sure, I really need to try this one!!
I found your site completely randomly while searching for new/different stew ideas. This fit the bill.perfectly different enough for me, but not too different for the family. I did add about a pound of baby potatoes and it turned out SO yummy. This will definitely be put into the cold weather meal rotation.
★★★★
Michelle! I’m so glad you found my site, and so happy that you liked my mustard spin on beef stew! And I like your baby potato addition – will try that here next time. I hope you come back often!
Wonderful top spin to a classic dish! As usual your photos make your creation look so delicious. The problem I have as a rookie cook is using up all the ingredients. Hey, that’s an idea. What to do with leftover ingredients for some dishes. Just a thought****
★★★★★
Thanks so much Jim! And I love your idea for a post about using up ingredients – I will put that on my list. :)
Just made this for the first time tonight. The end results and the taste of the stew were exactly what I was hoping for – delicious! I did however run into some complications while cooking it…
Firstly, I don’t own a dutch oven so I attempted to make this in the biggest pot I own. Perhaps it was because I was using a pot or because the bacon dripping didn’t last very long but during the beef browning phase, my beef began to burn and I was forced to cook it in smaller portions. When the bacon drippings ran out, I used vegetable oil.
In step 3, I added some celery to the recipe to bring in some more veggies. Also threw in about 10 dashes of Worcestershire Sauce for good measure. Over the 90 minute simmer, I used a total of 5.5 cups of chicken broth (3.5 to start, 1 more added after 30 minutes of cooking and another cup at the 1 hour mark) as I found the liquid was getting evaporated super quickly. Because of this, my stew burned a little. Now I know for next time to be stirring regularly to prevent it from burning again.
Other than that, the stew came out amazing and wasn’t super difficult or complicated to make. My husband ate it right up and asked for seconds. He said it was the best stew he’d ever had. The dijon mustard and the cream at the end have such a big impact on the overall taste profile. Can’t wait to make it again
★★★★★
Hi Brandon and thanks for all this great detail and info! And yes, the great thing about a Dutch oven is that the pot walls and bottom are so thick that things are much less likely to burn. (I think since your husband liked the stew so much that he needs to get you a Dutch Oven for your birthday!) :) Meantime, sounds like you handled things just right – I especially love the Worcestershire sauce addition!