This recipe for creamy mustard beef stew will warm you up on those chilly nights! It’s the classic comfort food supper favorite with an extra zing of flavor.
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Why we love this recipe
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.
AND, 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.
And while the stew itself needs a good couple of hours to cook, the prep takes a speedy 20 minutes or so. The rest of the time all you need to do is sit back and inhale that comfort food aroma. Happy sigh.
Ingredients you need
Ingredient notes and substitutions
- Beef: You want beef chuck steak for this recipe. You can either buy a whole chuck steak and cut it up into bite sized pieces, or often you can find already cut up chuck steak (usually labeled as stew beef – makes sense!) in the meat section of your grocery store.
- Mustard: We love Dijon mustard for this recipe, but any kind of mustard is fine! Keep in mind that the flavor and heat of the mustard will impact the overall taste of the stew.
- Shallots: These are little pink veggies from the onion family. If you can’t find them, a peeled and chopped sweet onion will also work.
- Carrots: If you want to save a little prep work time, you can swap in baby cut carrots.
- Cream: Yep, you need that heavy cream for this recipe…just a tiny bit is going to have a big wonderful impact on the flavor and texture!
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: Cook some chopped bacon in a Dutch oven or other heavy large pot until it is crispy. Scoop it out and set it aside, leaving the drippings in the pan. Keep an eye out for bacon pilferers!
Step 2: Toss some cubed beef chuck steak with flour, salt and pepper until it is well coated.
PRO TIP: Make sure your beef is cut into roughly the same size pieces so it cooks evenly. Even the pre-cut variety might need some cutting here and there.
Step 3: Add the floured beef to the pot with the bacon drippings and cook over medium high heat until it is browned.
Step 4: Add some shallots, chopped carrots and tomato paste to the pot. Give it all a stir and then pour in some chicken broth. Bring it to a simmer and let it bubble away for about 90 minutes. If the sauce starts looking too dry towards the end, drizzle in a little more broth.
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Step 5: Once the meat is tender, stir in that cooked bacon, a couple tablespoons of mustard and a couple tablespoons of cream. I like to throw in some chopped parsley too. And…you’re done!
Recipe FAQs
I know, it sounds very fancy, but it’s any pot that is big, heavy (usually enameled cast iron) with a tight fitting lid. It’s ideal for cooking everything from stews to bread (yes, bread!). If you don’t have one, just use the heaviest, widest pot you have.
Beef broth has a pretty strong beefy flavor, so we prefer the lighter flavor of chicken broth which adds some seasoning without taking over. If you would prefer to use beef broth, try using half beef broth and half water.
In addition to helping your beef get a nice sear, the flour will also help thicken the sauce as the stew simmers away.
Yes! Most stews and soups (including this one) are actually even better the next day as the flavors have had a chance to meld together. Store it in the fridge, and heat it up over medium heat on the stove, drizzling in a little more chicken broth if you need to loosen it up.
Pop your question in the comments section below and I will answer pronto!
Want to round out your meal?
This scrumptious beef stew is a great all-in-one dinner, but we do love us some cream cheese stuffed biscuits on the side.
And how about some Boston Cream Pie Cupcakes for dessert?
Other beef stew recipes we love
Looking for more comfort food inspiration? Here is our complete collection of comfort food recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Creamy Mustard Beef Stew
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.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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.
Notes
-
- Beef: You want beef chuck steak for this recipe. You can either buy a whole chuck steak and cut it up into bite sized pieces, or often you can find already cut up chuck steak (usually labeled as stew beef – makes sense!) in the meat section of your grocery store.
-
- Mustard: We love Dijon mustard for this recipe, but any kind of mustard is fine! Keep in mind that the flavor and heat of the mustard will impact the overall taste of the stew.
-
- Shallots: These are little pink veggies from the onion family. If you can’t find them, a peeled and chopped sweet onion will also work.
-
- Carrots: If you want to save a little prep work time, you can swap in baby cut carrots.
-
- Cream: Yep, you need that heavy cream for this recipe…just a tiny bit is going to have a big wonderful impact on the flavor and texture!
Jim Williams says
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. :)
Michelle says
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!
Stephanie | The Foodie and The Fix says
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!!
Kathy @ Beyond the Chicken Coop says
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!
Amanda says
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!
grace says
when i think of a life without mustard, i get sad–i LOVE that stuff. this sounds extra delicious, kate!
Lynne savino says
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!!
Kathryn @ Family Food on the Table says
This looks absolutely delicious and oh so comforting! Perfect for a chilly afternoon (and I love that wine glass!!)
Cheyanne @ No Spoon Necessary says
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! ;)
Gaila Perez says
This dish is so my kind of meal. Hearty and warm! looking great!
Dawn @ Girl Heart Food says
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 :) ?
Karen @ Seasonal Cravings says
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!
Gayle @ Pumpkin 'N Spice says
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!
Mary Ann | The Beach House Kitchen says
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.
Vivian | stayaliveandcooking says
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!)