This Dijon Beef Stew is the ultimate comfort dish made with chunks of beef, vegetables and a delicious seasoned broth.
Because the beef used for this stew is a rather tough cut of meat, it’s important to cook it slowly to tenderize the beef and allow the flavors to meld together.
This stew recipe includes the more common ingredients used in beef stews but you can easily customize it by adding ingredients like mushrooms or peas.
Serving Suggestions
Traditionally Beef Stew is served with crusty bread and mashed potatoes. I think my Skin on Mashed Potatoes would be perfect for this dish!
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Gather your Ingredients
You will need the following ingredients to make this Dijon Beef Stew recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Beef Stew Meat – Beef stew meat is cuts of chuck or round sold in chunks
- All Purpose Flour – helps brown the meat
- Olive Oil – you can also use vegetable oil or canola oil
- Salt and Pepper – I suggest about 1/2 teaspoon of each
- Seasoned Diced Tomatoes – garlic and onion flavored is what I use
- Beef Broth – you can also use vegetable broth
- Carrots – typically found in stew recipes
- Celery – another common ingredient in stew recipes
- Russet Potatoes – you can also use Yukon Gold potatoes for this recipe
- Ground Thyme – adds warm, earthy, and slightly minty notes
- Dijon Mustard – adds a slightly sharper, more refined mustard flavor to this dish
How to Make Dijon Beef Stew
- Combine the meat and the all purpose flour in a large freezer bag. Toss to coat the meat in the flour.
- Heat the oil in a large pot or Dutch oven. Add the flour coated meat and cook until browned. Add salt and pepper to taste.
- Add all remaining ingredients except the Dijon mustard. Bring to a boil then reduce the heat.
- Cover and simmer for one hour, or until beef and potatoes are fork tender.
- Add the Dijon mustard and stir till combined.
Printable Recipe Card
Dijon Beef Stew
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Ingredients
- 1 ½ lbs Beef Stew Meat, cubed
- ¼ cup All Purpose Flour
- 2 Tbsp Olive Oil
- Salt and Pepper, to taste
- 28 oz Seasoned Diced Tomatoes
- 14 ½ oz Beef Broth
- 4 Carrots, peeled and cut into bite size pieces
- 3 Celery Sticks, chopped
- 2 Russet Potatoes, peeled and cut into bite size pieces
- ¾ tsp Ground Thyme
- 2 Tbsp Dijon Mustard
Instructions
- Combine the meat and the all purpose flour in a large freezer bag. Toss to coat the meat in the flour.
- Heat the oil in a large pot or dutch oven. Add the flour coated meat and cook until browned. Add salt and pepper to taste.
- Add all remaining ingredients except the dijon mustard. Bring to a boil then reduce the heat.
- Cover and simmer for one hour, or until beef and potatoes are fork tender.
- Add the dijon mustard and stir till combined.
This beef stew is incredible. The taste was fantastic and it was very easy to make. The Dijon mustard gave it that little taste that made this stew fantastic.