There’s nothing better than coming home to a simmering pot of this hearty stew on a cool fall or winter day. Heartychunks of beefturn tender after a low and slow trip in your favoriteDutch oven; potatoes join the party during the tail end of cooking to retain their texture. Cut potatoes into similar-size pieces to guarantee they cook evenly.
I made the recipe as written and I think it is delicious as is. I did make it the day before eating because I think food is better after sitting overnight in the frig. To the naysayers of adding whole grain mustard, it melts into the stew offering a subtle harmony with all the other ingredients in this dish. And the vinegar brings a nice brightness. I'll make again and won't change a thing.
I have made Dutch Oven Classic Beef Stew several times this year. My Husband and I love it! It is my go to recipe for beef stew. I do not include the pearl onions only because I never have any. My recommendation is not to listen to the others about the mustard. What's the matter. You don't like mustard?
Fantastic flavor, especially the next day! Note: left out the mustard and the pearl onions. Added more carrots (2 large) potatoes (2 medium) and water (1 1/2 cups) because it was too salty initially (my fault - salted to taste and THEN baked, which concentrated the salt).
I listened to the previous review and omitted the mustard. Didn’t add pearl onions. It turned out great! I added a bit more spices (Montreal steak spices) and it was a family hit!
OMIT THE MUSTARD.
Made this recipe today and I had high hopes for it, being my first time making beef stew with my new cast iron Dutch oven, but have to say I was utterly disappointed because of the MUSTARD. DO NOT ADD MUSTARD!!! It completely ruined the flavors of my stew. It had such a pleasant aroma and taste all the way through, as I had little taste here and there, but after I added the whole grain mustard and red wine vinegar at the very end, my love and excitement for this dish came crashing down. Tried fixing it with sugar, adding more beef broth and beef bone broth (used half of each for this recipe) and even added chicken bullion, but still couldn’t take away the sour/vinegar-y mustard taste. Guessing the mustard and vinegar together ruined it and gave it the sour taste I extremely dislike right now. I consider myself a novice in the kitchen still, but I know the basics and have been cooking for a few years now, let alone I’ve been really obsessed with soups and stews this past winter so I’m familiar with the whole generic process. I like to be able to follow a recipe word for word and that it comes out great, but sadly regret following this recipe word for word. I like to cross reference a couple recipes from different sources too before attempting a dish, and I liked most of the ingredients for this one, but noticed only after my mistake that none of the other notable recipes for beef stew had no mention of whole grain mustard. I will attempt a beef stew again hopefully in the near future (especially since beef chuck roast was just on sale at my local food market) but I will be avoiding the mustard and vinegar next time.
♂️ - Anthony
