What is a Dutch oven?

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.

Why does this recipe call for chicken broth and not beef broth?

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.

What does the flour do for this recipe?

In addition to helping your beef get a nice sear, the flour will also help thicken the sauce as the stew simmers away.

Can this recipe be made ahead?

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.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Mustard Beef Stew

Creamy Mustard Beef Stew

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4.8 from 5 reviews

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.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 100 minutes
Total Time: 2 hours
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

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

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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!

Find it online: https://www.framedcooks.com/creamy-mustard-beef-stew/