Dijon Stew
From carouselrose 18 years ago
- 120 minutes to make
- Serves 1
I never liked stew until I made this. It's unique preparation ("sweating" the meat) and sauce of mustard and cream) makes this unforgettable.
Ingredients
- 3 pounds stew meat shopping list
- 2 tablespoons soy sauce shopping list
- 1/2 cup Marsla or port wine shopping list
- 4 teaspoons mustard seeds shopping list
- 1 teaspoon italian seasoning shopping list
- 1/4 teaspoon pepper shopping list
- 1 teaspoon garlic -- chopped shopping list
- 2 each bay leaves shopping list
- 2 cups beef broth shopping list
- 1 cup wine shopping list
- 2 pounds potatoes -- cubed in large chunk shopping list
- 1 pound baby carrots shopping list
- 1 pound mushrooms shopping list
- 2 each onions -- quartered shopping list
- 1 tablespoon Country Dijon mustard shopping list
- 1 cup whipping cream shopping list
How to make it
- "Sweat" meat and soy sauce in covered sauce pan for 30 minutes.
- Remove lid, turn heat to high, and cook till reduced to drippings in which you brown meat.
- Add remaining ingredients, simmer covered till meat is tender, 1 - 1
- 1/2 hours.
- Remove meat and veggies from liquid.
- Add mustard and cream to liquid and boil on high, uncovered, till somewhat reduced and thickened.
- Return meat and veggies to sauce.
People Who Like This Dish 2
- netty_angel Rolla, MO
- jujin Munich, DE
- carouselrose Colorado Springs, CO
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