Estimated reading time: 4 minutes
There is already an opinion stew recipe on my site, but you can always add one! I'm a huge fan of it. Your kitchen smells so good, especially by using fine herbs and spices like laurel. These leaves are dried and need to stew for a while to release their flavor. Luckily, they are easy to find in your stew. I once bitten down on a stray clove, which is a surprise! This beef mustard stew with silverskin onions is made with grass-fed Irish beef. Beef stew
After stewing for so long you get an irresistible, wonderfully tender piece of meat. The idea that preparing a stew is only suitable for the weekend is outdated. In our contemporary society, where we increasingly have the freedom to work from home, this offers flexibility. So you can easily prepare the stew in the morning. Let it simmer slowly while you work, and by evening you can enjoy a delicious, warm meal that has absorbed all day's care and aromas.
Beef mustard stew with silver onions
Serve this stew recipe with a good glass of red wine, or a nice brown beer for an extra taste experience. For a real and rich stew, in my opinion, you also need good and aromatic herbs and spices. In addition, I often use Juniper berries, which add a characteristic flavor. These guys are small, but nevertheless hard to find in the supermarket or spice shop. It is worth looking for, because they give a unique and stronger flavor to your dish, which takes it to a higher level.
Put them in a tea egg, or in an empty tea bag and we'll give them their taste, but you don't have to go on a quest to find them. Each stew recipe has been flavored in its own way by a diversity of spices.
Beef mustard stew with silver onions
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Ingredients:
- 1 kg beef - Irish beef / stew
- 2 winter carrots - in slices
- 2 white onions - XNUMX onion - shredded
- 3 toes Garlic - finely chopped
- 200 gram fresh peas
- 450 gram chestnut mushrooms - cut into slices
- 250 gram silver onions
- 3 el flower
herbs / spices
- 2 beef stock cubes
- 2 el persillade spice mix
- 5 el mustard
- 1 el curry powder
- 1 tl peper
- 1 el salt
- 4 el natural vinegar
- 3 bay leaves
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Cut the beef into cubes, sprinkle with the salt, pepper, persillade, and vinegar. Let alone until we bake it like this.
- Scrape the carrots clean, cut into rings. Chop the onion, garlic and slice the chestnut mushrooms.
- Grab your frying pan and add a dash of olive oil and shortening. Sprinkle the flour on the meat and brown the meat well. Make sure everything is nicely browned all around. Remove from the pan with a slotted spoon and place in a bowl and set aside.
- Saute the garlic and onions in the pan, then add the mushrooms, carrot and peas. Bake for a minute or 3. Add the meat and the mustard, stock cubes, bay leaves, and curry powder. Top up with water until the meat is covered.
- Put the lid on the pan and let it simmer for about 4 hours. Then add the silver onions (drained, without moisture) and cook for another hour.
- Serve with potatoes or a nice piece of baguette.
- Delicious bites!
A good stew goes in here! Looking for other great recipes? Just try one of these:
This delicious beef stroganoff, a classic.
Or else this Greek stifado, to enjoy.
And also this chicken thigh stewed in Italian herbs.
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Beef stew
Delicious!