Creamy Dijon Braised Beef is a rich stew with tender chuck roast, simmered in a red wine broth with dijon mustard and heavy cream. Cozy up with a bowl of this classic supper during those chilly winter nights.
This Creamy Dijon Braised Beef stew is ideal for a laidback Sunday at home. Take a marinated chuck roast and prepare it over the course of a few hours.
But don't worry! This recipe is pretty hands-off. Just let it brew on the stovetop. By dinner time, you'll have a thick, hearty broth filled with savory chunks of beef and mushrooms.
This is the best creamy beef stew recipe because every spoonful feels like an indulgence. It's got a smooth consistency thanks to the inclusion of heavy cream and it's a bit decadent courtesy of dry red wine. Dijon mustard adds a burst of bold flavor to this otherwise delicate stew.
Marinate: Marinating meat prior to cooking intensifies the flavor of food with just a few basic ingredients. It also tenderizes the beef. Marinate for at least an hour, preferably overnight, on a cooling rack uncovered in the refrigerator.
Sear: Browning the meat is essential. Sear it over high heat in order to carmelize the exterior of the meat and add depth to the flavor.
Sauté: Dining is a full sensory experience. Sauteing sliced onions before adding garlic cloves at a lower temperature allows the onions to cook and release an aroma that adds to the pleasure of eating the stew later.
Simmer: Add red wine, beef stock, and thyme. Cover with a lid and simmer on low for 3-4 hours, until beef is fork-tender. This prevents food from cooking too quickly and meat from toughening.
Sauce: Just before the stew is done, add dijon mustard and heavy cream. These are the top two ingredients for the recipe. They add the most flavor and texture.
Stew is one of those foods that tastes even better the next day! Cool it to room temperature before storing it in the fridge in a resealable container. It's good for up to four days if stored properly. When you're ready to serve, simply reheat in a large pot over medium.
To freeze, just store in an airtight container. Don't fill it. Instead leave about an inch of space because the stew will expand while freezing. It can last up to 3 months in the freezer.
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