66 dijon beef stew Recipes

beef stew meat, salt, pepper, canola oil, carrots , cut into 2-inch pieces, celery ribs, cut into 2-inch pieces, onions, cut into wedges, garlic cloves, minced, water, dijon mustard, worcestershire sauce, whole peppercorns, bay leaves

beef stew meat, cubed, potatoes, peeled and diced, italian-style diced tomatoes, carrots, diced, vegetable oil, dijon-style prepared mustard, all-purpose flour, beef broth, dried thyme, salt and pepper, to taste

cubed beef stew meat, all-purpose flour, vegetable oil, italian-style diced tomatoes, beef broth (low er sodium if possible), carrots, chopped, potatoes, peeled and chopped, dried thyme, dijon mustard, salt and pepper

beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread

beef stew meat, cut into 3/4-inch cubes, vegetable oil, onion, thinly sliced, garlic cloves, minced, water, divided, ketchup, brown sugar, paprika, worcestershire sauce, salt, dijon mustard, cayenne pepper, flour, hot cooked noodles

boneless beef shank or 1 1/2 lbs beef chuck, cut into 1-inch cubes, salt, fresh ground pepper, all-purpose flour, vegetable oil, whole shallots, peeled, cognac, dry red wine, beef broth, carrots , pared, cut diagonally into 1-inch pieces, heavy cream, dijon mustard

oil, flour, salt and pepper, beef, cut in cubes, fresh garlic, minced, onion , cut lenghwise into eighths, dried chili pepper flakes (or to taste), tomato paste, beef broth, good quality (or use consomme), dry red wine (optional), diced tomatoes (with juice), worcestershire sauce, balsamic vinegar (optional), dried thyme, bay leaf (or 2 small), salt and pepper, dijon mustard (optional), carrots, cut in 1 inch chunks, potato , scrubbed and quartered, salt and pepper

chopped salt pork, bay leaf, beef chuck, in chunks, thyme, onions, thinly sliced, dijon mustard, flour, french bread (stale), vinegar, belgian dark trappist beer or 2 cups stout beer or 2 cups porter, parsley sprig, brown sugar

bacon, diced, olive oil, boneless chuck , bottom or top round, cut into 2-inch pieces, onions, sliced, cognac or other brandy, salt, dried thyme leaves, freshly ground pepper, bay leaves, garlic cloves, minced, brown sugar, dark beer or stout, beef broth, country-style bread, crusts removed, dijon mustard, red wine vinegar

vegetable oil, garlic, chopped, beef stewing meat, cut in 1-inch- 1/1/2-inch size, flour, butter, onion, finely diced, sized carrot, finely diced, stalks celery, finely diced, dijon mustard, salt, ground pepper, fresh thyme, red wine, beef broth, bay leaves, sized potatoes , cut into bite-sized pieces, sized carrots , cut into bite-sized pieces, turnip , cut into bite-sized pieces

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

beef stew meat, cut into 3/4-inch cubes, canola oil, onion, thinly sliced, garlic clove, minced, water, divided, ketchup, brown sugar, paprika, worcestershire sauce, salt, dijon mustard, cayenne pepper, king arthur unbleached all-purpose flour, hot cooked noodles

bacon diced, onion diced, shallots chopped, unsalted butter, boneless beef chuck cut into 1 in. cubes, flour, cognac or other brandy, beef broth, dijon mustard, pommery or whole-grain mustard, carrots, peeled , halved lethwise cut into half-moons, white mushrooms stemmed and quartered, dry red wine

beef sirloin, 1-inch thick, trimmed, vegetable oil , 2 turns of the pan, hickory or applewood smoked bacon, chopped, onions, chopped, ribs celery, chopped, bay leaf, fresh or dried, fresh thyme or 1 tsp dried, all-purpose flour, dry red wine , eyeball it, spicy brown mustard or grainy dijon mustard, beef stock or broth, available on soup aisle in market, liquid smoke flavoring , optional -- for extra smoky stew, salt and pepper, chopped watercress, biscuit mix, 8 1/2 oz (recommended : jiffy mix brand) prepared to package directions

stew meat, cut in 1 1/2-inch cubes, flour, salt, pepper, butter or 2 tbsp margarine, onions, chopped, garlic cloves, crushed, red wine, beef broth, water, thyme, basil, baby onions, peeled, fresh mushrooms, sliced, dijon mustard , country style

stew meat, cut in 1 1/2-inch cubes, flour, salt, pepper, butter or 2 tbsp margarine, onions, chopped, garlic cloves, crushed, red wine, beef broth, dried thyme, dried basil, baby onions, peeled, fresh mushrooms, sliced, dijon mustard , country style

cooked bacon, chopped, red wine, beef broth, bay leaf, thyme, tomato paste, dijon mustard, minced garlic, black pepper, quick-cooking tapioca, olive oil, divided, mushrooms, quartered, celery salt, beef stew meat, fat trimmed, frozen pearl onions, thawed

beef shoulder (chuck), cubed into 2inch squares, vegetable oil, flour, onions, diced, garlic, minced, tomato paste, dijon mustard, dried thyme, grated lemon rind, bay leaves, salt and freshly ground black pepper, carrot and 1 rib of celery, grated, dry red wine, beef broth or stock, vegetable garnish , recipe follows, fresh parsley, unsalted butter, carrots , julienned, turnips , julienned, parsnip , julienned, salt and pepper