Beef Stew with Creamy Whiskey Dijon Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 to 6
Ingredients
  • ¼ cup extra virgin olive oil, divided
  • 2 pounds stew meat (beef, veal, or bison, a tougher cut like chuck), cubed
  • Salt and pepper
  • Flour
  • 1 large yellow onion, diced, divided
  • 1 large carrot, cubed
  • 2 stalks celery, diced
  • 1 cup whiskey
  • 1 bottle red wine
  • 2 large bay leaves, fresh if possible
  • 2 cups dried mushrooms, rehydrated in hot water
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • ¼-1/3 cup heavy cream
  • ¼ cup chopped parsley
Instructions
  1. Heat 2 tablespoons of oil in a Dutch oven over medium high heat. Season the meat with salt and pepper and dust with flour. Brown the meat in the oil, then remove with a slotted spoon and set aside.
  2. Add half of the onion, the carrot, and the celery to the pot along with the remaining oil and cook until the onion starts to soften, about 3 minutes. Deglaze the pot with the whiskey, using a spoon to scrape up all of the browned bits from the bottom of the pan. Return the meat to the pan, then add the red wine and bay leaves. Cover, bring to a boil, then reduce to simmer and cook until the meat is very tender, about 2-3 hours.
  3. Use tongs to remove just the meat to a platter, then strain the other solids from the liquid. Discard the solids and return the cooking liquid to the pot. Pour about ½ cup of the mushroom soaking liquid into the pot, then add the meat to the sauce and hold over a very low temperature to stay warm.
  4. In a medium skillet, heat the butter over medium high heat. Drain the mushrooms, squeezing out any excess liquid, and add them, along with the remaining onion, to the skillet. Cook until the onions soften and start to turn a little brown, then pour the mushrooms and onions into the Dutch oven with the meat. Stir in the Dijon mustard and heavy cream, bring to a boil for just a minute or two, then remove from the heat and stir in the parsley.
  5. Serve over mashed potatoes or another starch of choice.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/12/beef-stew-with-creamy-whiskey-dijon-sauce/