Let’s start with our beef!
Please, please do not buy pre-cut stew meat. I know the convenience of it is tempting but it is usually more expensive per pound and who knows what kind of cut of meat it is!
Instead ask the butcher what looks good that day and cube it up yourself! As suggested by my butcher this London broil was perfect and on sale!
Cube and season your beef with some sea salt and fresh pepper.
Now heat a few tablespoon of olive oil in a dutch oven and over medium heat brown your meat on all sides. You might need to do this in batches. If you overcrowd your pot with too much beef you’ll end up steaming it instead of searing it!
Remove your seared beef then add 2 tablespoons of butter to your seasoned dutch oven.
Time to sauté some veggies!
To your melted butter throw in 1 diced carrot, 1 diced onion…
2 cloves of minced garlic…
And 2 cups of sliced mushrooms.
Season these vegetables with a touch of salt and pepper and let them cook for a few minutes.
Now sprinkle 2 tablespoons of flour over your sautéed veggies. Stir that in over medium heat for a few minutes to allow your flour to cook.
Once your flour has cooked through, whisk in 2 cups of beef broth…
And 1 tablespoon of dijion mustard.
Remember our seared beef? Let’s add it, the juice it has collected while sitting, and a few springs of rosemary back to your pot.
Put your lid on this dish and place it into a 350 degree oven for 3-4 hours.
3 1/2 hours later…. Yum!
But before dishing up, let’s stir in 1/2 a cup of heavy cream!
You could serve this melt in your mouth stroganoff over egg noodles, rice or our personal favorite, mashed potatoes!
- Serves 6
- 2 1/2 pounds stew meat, cubed
- 2 tablespoons butter
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon dijon mustard
- 2 springs of rosemary
- 1/2 cup heavy cream
- salt & pepper to taste