Dijon Beef Stew - Home Cooked Recipe #86

 Once in a while I come across a gem of a recipe either on television or the internet. This particular recipe I saw on Rachael Ray a week or so ago. It looked so good I couldn't even wait for it to get cold here in FL to make it. And I am really glad I didn't wait because it is SO delicious! I made slight adjustments to the recipe based on ingredients I had on hand, but you can find the original recipe HERE if you want to make it exactly as she does. I hope you enjoy it as much as we did in our house. 

DIJON BEEF STEW

Ingredients:

(STEW)

• 2 lbs stew meat (bite size chunks)
• 1 cup flour
• 1 tbs ground sage
• salt & pepper
• 4-6 tbs butter
• 1 onion, chopped
• 6 shallots, sliced
• 1 bay leaf
• 1 cup dry sherry 
• 1/2 cup Dijon mustard
• 2 cups beef broth
• 1 tbs Worcestershire
• 1 bag baby carrots
• 4-6 red potatoes, quartered
• 1/2 cup grainy dijon mustard

(MUSHROOMS)

• 16 oz white mushrooms, sliced 
• 4 tbs butter
• salt & pepper
• 1 tbs ground thyme
• 4 cloves minced garlic
• 1/2 cup dry sherry
• juice of 1/2 a lemon

Directions:
(STEW) Heat 4 tbs butter in a Dutch oven over medium heat. Mix sage, salt, and pepper into flour. Coat stew meat pieces lightly with flour. Brown stew meat pieces in the butter, in 2 batches. Set beef aside. Add more butter if needed to Dutch oven. Add in shallots and onions. Season with salt and pepper and add in bay leaf. Cook until soft, approximately 8 minutes. Deglaze pot with sherry. Let reduce by half. Add Dijon, broth, and Worcestershire. Stir beef back in. Reduce heat to low and simmer beef for 90 minutes. Add in carrots and potatoes, and simmer for 45 more minutes. Stir in grainy mustard. Once mustard is in, turn off heat and prepare mushrooms.
(MUSHROOMS) Heat butter in large sauté pan. Add mushrooms and cook until browned. Season with salt, pepper, thyme, and garlic - cook one minute. Deglaze pan with sherry. Turn off heat and squeeze in lemon juice. Top stew with sherry mushrooms.

ENJOY!