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Leaving a pan on the fire for hours and hours and being able to do all kinds of other things in the meantime, I think it's ideal! The result is always a pan full of delicious buttery soft meat that has fully absorbed the flavors of the herbs. In addition, your whole kitchen will smell fantastic. And in the meantime you have hours to do all kinds of other activities. As you may know, I love mustard. And you really have a lot of different flavors in it. Here at home, this beef stew in spicy mustard sauce was completely approved and we ate it with a Brussels sprout stew. A classic beef stew or beef stew is the result!
For this dish we opt for a fairly sharp mustard. This one comes from Belgium, but you can also use the French or Dutch version for it. Because the mustard in the pan simmers for hours in a stock, you don't really taste the sharp anymore, but you do get the full flavor of the mustard.
Beef stew in spicy mustard sauce
I love mustard, especially as used in this beef stew with spicy mustard sauce! I have also used Belgian mustard from Tierenteyn-Verlent before, which has a wonderfully spicy flavour. The nice ceramic jar is a nice addition to my collection. The nice thing about mustard is that it keeps for a long time in your fridge; an opened jar can be kept for up to a year.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Beef stew in spicy mustard sauce
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Ingredients:
- 1 kg stew (e.g. ribs)
- 1 shank
- 5 el flower
- salt
- peper
- 2 el black mustard seed
- 1 tl nutmeg powder
- 3 el sharp mustard
- shortening - e.g. croma
- 1 block beef boullion
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First, cut the meat into cubes of 2 by 2 centimeters. Sprinkle them with salt and pepper and then sprinkle the flour over them. Toss the meat so that there is a layer of flour all over the meat.
- Heat your stewpan well and add a good dash of Croma (or other brand) shortening and fry the meat in small batches until golden brown. Always remove them from the pan before adding the next portion and set them aside on a plate. Finally, fry the shank alternately in the pan.
- Add the brown fried cubes of meat to the shank and now add the mustard, nutmeg powder and some more black pepper. Crumble the stock cube over the meat.
- Add enough water to submerge the meat. No cold but lukewarm water!
- And now the cooking can begin. Leave the meat on a stew on your stovetop for 5 hours. Then it is buttery soft and you can serve it.
- Delicious bites!
More fine stews such as beef stew in spicy mustard sauce? I've had enough of that! Try this one:
This delicious Irish beef with whiskey.
But also this chicken stew with dried plums.
En this fine French stew with potatoes.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
classic beef stew beef stew
And another delicious stew
Delicious!
The real person!
The real person!
Awesome stew!
The real person!
The real person!
Have you ever made this recipe in the slow cooker? Would love to try it, but could use some help with the quantities.
Hi, unfortunately I don't have a slow cooker myself. Perhaps your manual of the appliance has some examples of quantities and how long it should be in there. In principle it is a normal stew, so not much different than you are used to in using your slow cooker. So I would go by that, what I can find about it via google is that you need around 250ml of liquid and leave it in for about 6/7 hours. Do sear it in a normal pan beforehand, because you can't sear it in a slow cooker. (So you actually make my recipe up to point no. 4 in my recipe card. Instead of in a stew pan, you put it in your slow cooker with 250ml of water and let it cook on setting 3 for 6 hours.) Hopefully this helps you! Let me know how it tasted? Greetings Francine