Beef Stew Dijon

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Prep time: About 25 minutes
Cooking time: About 2.5 hours

Makes: 4 servings

    

Ingredients

• 4 T.       butter
• 2           shallots, diced
• 1/2        large yellow onion, chopped
• 2 T.       flour
• 1/4 t.     black pepper
• 1 lb.      beef stew meat, in 1 - 2 " cubes
• 1 T.       mild olive oil
• 1/3 cup Dijon mustard
• 1 cup     dry red wine
• 1 cup     beef bouillon
• 2 cups   diced carrots
• 4           mushrooms, quartered

    

Directions -

1. Heat 2 T. butter in a wok or heavy skillet. Stir fry onions and shallots 10 minutes.
2. Put onions in a bowl.
3. Coat beef with a mixture of flour and black pepper. Shake off excess flour.
4. Heat 1 T. butter and 1 T. olive oil in wok. Add beef and saute 10 minutes, turning to brown all sides.
5. Remove beef. Deglaze wok with red wine and bouillon.
6. Add mustard to wok, blend. Add onions and beef.
7. Cover wok and simmer about 1 1/4 hours. Stir every 15 minutes to loosen crust from bottom of wok.
8. Add carrots and simmer, covered for 45 minutes.
9. Heat 1 T. butter in a skillet and brown mushrooms 10 minutes, turning occasionally.
10. Add mushrooms to wok and simmer 5 minutes.
11. Serve over cooked noodles.

Based on a recipe from Regina Schrambling of the New York Times

 

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