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Rach makes a comforting Irish stew of beef chuck, carrots and baby potatoes with Dijon mustard.
Ingredients
- 2½ pounds beef chuck, cubed into bite-sized pieces
- 1 cup flour
- 1 tablespoon ground sage
- Salt and fine black and white pepper
- 4 to 6 tablespoons butter
- 1 large onion, chopped
- 6 large shallots, halved and sliced
- 1 large fresh bay leaf
- ½ cup Cognac or brandy
- ½ cup white wine
- ½ cup Dijon mustard
- 2 cups beef bone broth or stock
- 1 tablespoon Worcestershire
- 3 to 4 cups any combination of carrots, parsnips and/or parsley root, peeled and cut into bite-sized pieces on bias
- 1½ pounds baby potatoes
- ¼ cup grainy Dijon mustard
For the Sherry Mushrooms with Garlic and Thyme:
- 4 tablespoons butter
- 1 pound white mushrooms, quartered
- Salt and pepper
- 2 tablespoons fresh thyme
- 4 cloves garlic, chopped
- ½ cup dry sherry
- Juice of ½ small lemon
- 1 baguette, for serving
Yield
Serves: 4 to 6
Preparation
Heat a Dutch oven over medium to medium-high heat. Dredge meat in flour seasoned with sage, salt, black pepper and white pepper, and brown in butter in 2 batches. Add more butter if necessary and the onions and shallots, season with salt and pepper, add bay and cook to soften, partially covered, 7 to 8 minutes. Add cognac or brandy and let it absorb. Add wine, Dijon, bone stock and Worcestershire, slide beef into sauce, cook at very low, simmer covered 1½ hours, add carrots, parsnip and parsley root, the baby potatoes and cook 30 minutes more. Stir in the grainy Dijon mustard to finish the stew’s sauce.
For the sherry mushrooms, heat a skillet over medium-high heat, melt butter, add mushrooms and brown, add salt, pepper, thyme and garlic and toss 2 minutes, add sherry and lemon juice.
Top the stew with mushrooms and serve with crusty bread.