Many of my cooking hours have been blown trying to make something of cuts of beef that require more than quick grilling. 2009 on smittenkitchen.com | 2009-2023 Smitten Kitchen . I just made this stew last night and it was FANTASTIC. Seven years ago: For Beaming, Bewitching Breads [Breadmaking Tips], Dijon and Cognac Beef Stew (Stew deprived!) Made this for an oscar party last night and it was a huge hit! I made it in late Dec. Its just me, so I froze half the amount in single-servings and it thawed and reheated beautifully weeks later. Im salivating just reading the title. Love your site. I too have been frustrated with mediocre beef stews over the years; this will be my go-to beef stew now! Its now on my list of stews and braises to make before spring! The chunks of stewing beef I got from the butcher were pretty big chunks too, at least as big as 1 inch cubes. Hello Deb, made it this evening the coldest day of this cold winter. Recipes. Thanks for sharing the recipe! Slow-cooker I so wish Id tested it in mine. Looks divine. And I cooked at a 300 degree oven for three hours rather than stovetop. I dont think Id go below 250 for temperature. It was divine. I understand that they have a small area with some grocery items up front, possibly with Amora mustard and the like, but havent confirmed it in person (kicking myself because we were up in the neighborhood last weekend). I did throw the bacon back in the pot when I assembled the stew and left out the mushrooms and add some garlic and celery. I usually dont comment but this was SO good! My cooking motto is that booze improves everything, so bring on the cognac and red wine! He also threw in some par-boiled baby red potatoes; YUM! I followed the directions verbatim but was my beef chuck perhaps 1) cut in too large of chunks 2) cooked too long while I was initially browning the meat 3) simmered with the rest of the stew for too long ??? Your ingredients list call for 4 Tbs coarse Dijon or Pommery mustard. Looks so good! You think I can just use water in its place? I also did have some frozen red wine, which I added at the end and it was a nice. Now that its in the house, Im finding other things to do with it. I sprinkled some on top of each serving of stew, because bacon. If so , please tell me how?? Thank you! What can I use as a substitute if I dont have cognac or bourbon and would like to avoid liquor? Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Perfect for the snowstorm weve had here the past few days! It was my faaavorite when I lived in France but Ive never seen it in the States. Dust beef cubes with flour, and season lightly with salt and more generously with pepper. Step 1: Chop the beef into 8 large chunks. Wee. Im making my moms meatball soup tonight to remedy the snow, but this is definitely bookmarked to make next! Repeat with the remaining beef. I am learning so many new things by following your recipes as written I know I can trust what you write, and its making me a better cook even after all these years! We use the full amount, and the result is a stew that is not just intensely savory but spicy as well, almost hot with spice. But honestly, hes a delight at any dinner party. GAH love beef stew and have been looking for a new recipe. Melinda Its total guesswork for me. My entire family ate it (since I only stirred the mushrooms into the bowls of those who would eat them!) Thank you as always! Now, I make a pretty mean beef stew, but this was on another plain altogether. Ate over brown rice with green salad and crusty bread on the side. Truly a lovely meal for an early October evening. I know this an old recipe, but any advice on making it whole30 compliant from you or other readers? Terry No reason at all to worry about specific weights when making a stew. I cooked on low heat (300) in the oven wonder if there was any difference in texture and taste than stove top method? This was wonderful. I adore your mushroom Bourguignon. I have bacon grease left from breakfast, and thought Id use that instead of cooking new bacon. I let it simmer an additional hour, as I was using a very tough cut of meat. Do you think it truly adds a lot? The mustard taste is there, but feels appealingly mild I warned our friends it was a mustard-y stew but wasnt sure if they loved dijon like I do. It was glorious, and it was great that we had leftovers which tasted even better. So is it 1 Tbs to use or 4 Tbs coarse Dijon? I also didnt have any mushrooms, which Im sure would have been fabulous, but it was still good without. Served over egg noodles. This was so delicious. Red wine seems to be mushrooms default partner, but congac is so much better. If you dont have a Dutch oven, just use your heaviest lidded pot and watch the temperature so that it doesnt get too hot or scorch at the bottom. none of my family members thought this was mustardy and I put in the full amount. lovely recipe, delicious stew. whenever mine travels I buy TONS of mushrooms and eat them for dinner every night :-) anyway I agree about the sauce issue. Rave reviews from our Saturday night dinner guests. I find beef stews keep well. If not, an inexpensive choice of cognac worth purchasing? Im always looking to see if someone can endorse a recipe rather than just share that the think the recipe looks amazing. I cant wait try it. Love snow! So, little things. First published February 24, 2014 on smittenkitchen.com |, Pasta Puttanesca + Broken Artichoke Hearts Salad, For Beaming, Bewitching Breads [Breadmaking Tips], http://www.epicurious.com/recipes/food/views/Flemish-Beef-Stew-231189, http://smittenkitchen.com/blog/2008/01/goulash/, http://www.worldmarket.com/product/amora+dijon+mustard.do?from=Search&cx=0, http://www.eatingisimportant.com/home/dec-31-food-diary-wonderful-new-years-eve. Made it the second time exactly the way that its written, and lets just say that Ive got round five simmering on the stove as I type. The beefy taste of more mushrooms covers the canned taste of the canned broth. The flour is supposed to improve browning, too. Toss to coat. This looks incredible. I actually got freaked out by the amount of mustard and didnt add the last 3 tablespoons. Check it out on their website there is a video to watch, but no written recipe. New here? FoodCrafters One does not need a Le Crueset pan to make beef stew. I made this last night using a few tablespoons of potato starch instead of flour. If its not well-seasoned by now, I,t never will be! Spectacular! I used the following substitutions: (Sorry for the lengthy post.). I was just wondering if we could still get the same flavour without the shallots as Im sensitive to anything in the onion family? I wont lie I inhaled deeply. Deb, This recipe is fabulous. So easy! Equally delicious over egg noodles or mashed potatoes. Luckily, I dont have to make it in my house. That sounds fascinating. Many thanks. If you skip the mushrooms, youll have a little less chunky stuff in your stew but I think youll still find it surprisingly thick and lovely. The smell was heavenly and I thoroughly enjoyed it. And I love the idea of it being the act of cooking that feeds us :), this really looks delish.. a keeper for sure. Combine all ingredients: Add soup ingredients into a crockpot. Youll just need a few tablespoons to start the meat and vegetables. Jesus. I love your blog, Deb. I was worried that the mustard would be overpowering, but everyone devoured it, even my 10 year old. Decent quality for less than $5 for 1/2 pint. I did have some mushroom soy sauce on hand, so I added a splash and it seemed to blend in nicely. Bonus point: takes 30-45 minutes to cook, start to finish. This recipe is a keeper. Im lazy and almost always use soybean miso instead of stock. 1/2 cup smooth Dijon mustard Any suggestion for replacing the mushrooms? I made this for my family and they all loved it! You can buy Amora mustard at Bedford Cheese Shop, on Irving! This is seriously the most delicious thing ever. Finally, I entirely forgot to finish the dish with red wine and we didnt miss what we didnt know about. Oh my goodness this is amazing. OMG! Youll be fine without it. In addition, I am generally a big fan of the dijon, shallot, butter mixture but the end result of this was like eating Grey Poupon with a side of beef. Finally made it with mashed squash & potato w. butter. i think i even have made it on two different stovetops now that i think about it. Dont be scared of using mustard, when it is heated it loses its heat and you are just left with the flavour! In place of red wine: I used Kedem grape juice. Without it, youll have the same flavor. I do not eat pork, so i just left it out and substituted olive oil. Sadly, they found it inedible. I also added in a spoonful of tomato paste for some umami flavor the mushrooms would have given. I tried this (my first SK recipe) as written except that I didnt add the wine at the end and I like potatoes in stew, so I just added about two red potatoes, peeled and diced. My husband, who is a great mustard lover, kept telling me how good it was. (Although, I believe you can easily halve the mustard volume and still make something spectacular.) As a vegetarian, I love your blog because its one of the few where I can make 99% of the food. Add the liquids. Thanks so much. The only thing I changed in the process was toward the end of cooking time. @SarahR Download AdBlocker Plus and install in your browsers Preferences as an add-on. I started this Monday night after I got home from work and reheated it through last night, so wonderful! Recipes. Loved it overall! And well Deb says this is the way to do it is pretty much the final word in any dispute about a recipe. Just keep cooking, just keep cooking (a la Dory)? Will make again! 2 cups unsalted beef stock Since Im low carb, I subbed the rice in the meatballs with finely minced celery root, and skipped the parsnip and parsley root in my soup. AMAZING!! Been meaning to make some kind of Guinness beef stew all season before winters I used only 1/2 tbs of coarse Dijon at the end and found it tasted great! And then I will fly to Paris, so I can compare while its still fresh on my palate. Wow, I think I will love the addition of dijon in this. Does that sound reasonable to you? Ive made this before and it was amazing! Wow. but youd better believe we sprinkled it over our salads. The beef is a bit salty but I think there might be a low-sodium one now too. I just made this in my crock pot. Transported to Paris on this ice storm of an evening. Other Emily, I dont think it would work to just leave them out entirely since the proportions of the rest of the recipe would likely be offtoo much sauce. I have this on the stove right now. Add more oil if needed. Thanks for blogging it and reminding me. Mustard stew we are calling it and cant wait to put the whole thing over spaetzle. Ive been making beef stews for twenty years but would never have thought of adding Dijon mustard, what a great twist stew a la Dijon later this week for us. Im sure would have been looking for a new recipe started this Monday night after I got the... Also did have some frozen red wine, which I added at the end and it a... 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