Dijon Beef & Mushroom Stew

RECIPE:

Lots of white onions (250g) chopped and sautéed.

Add some chopped garlic ( 2 cloves)

Bacon (100g) if you take pork.

Set aside once sautéed and you can smell the lovely flavors coming together.

Meantime marinate beef cubes 1 kg ( I like nz grass fed beef chuck ) with salt 1 tsp and black pepper 1 tsp and a good glug of olive oil.

Dust the beef cubes in flour or corn starch, shake off excess, and brown in pot. Remove when the beef is well browned and a little crusty.

At this stage, pour in the red wine (250 ml) to deglaze the pot, this is when the sticky but yummy bits will come off.

Add some homemade beef stock ( 500 ml)

Mustard ( a whole jar of the coarse Dijon and 1/2 jar of smooth yellow mustard. Stir well.

Add in the beef cubes and the sautéed onion garlic mixture.

Simmer gently for 1.5 hours till beef is fork tender.

While waiting , chop up:

400g carrots

400g potatoes

button mushrooms

celery

Add potatoes and carrots in to simmer for another 30 minutes till cooked through.

Sautée the chopped button mushrooms and celery.

Once the potatoes and carrots are done, add in the sautéed mushrooms and celery.

Finish off with:

2 tbsp of chopped garlic raw

5 tbsp of Dijon mustard

100 ml of red wine

Season with salt and pepper.

The stew should have reduced by this stage. If you feel it is too thick, dilute out with a little water.

Serve with chopped parsley or spring onion and more mustard if you fancy.

Serves 4-6 pax.

Leftovers will have it served over egg noodles pasta.