45 minutes
This hearty stew combines tender cubes of sirloin steak tips with earthy cremini and porcini mushrooms, all brought together with a hint of Dijon mustard for a rich and savory meal.
Sirloin Steak Tips, trimmed and cut into ½-inch cubes
0 lb
Table Salt, divided
teaspoons
tablespoons
Cremini Mushrooms, trimmed and quartered
0 oz
Onion, chopped
each
cups
Fresh Rosemary, chopped
teaspoons
tablespoons
cups
cups
Dried Porcini Mushrooms, rinsed and chopped fine
0 oz
tablespoons
1. Prep Work
Pat the beef dry with paper towels and sprinkle with 1 teaspoon of the salt to season.
2. Sear the Beef
Melt the butter in a Dutch oven over high heat. Once hot, add the seasoned beef and cook, stirring occasionally, until browned, about 6 to 8 minutes. Transfer the browned beef to a plate and set aside.
3. Sauté the Vegetables
Reduce heat to medium and in the same pot, combine the cremini mushrooms, onion, tomato paste, rosemary, and the remaining ½ teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften and the tomato paste darkens, approximately 4 to 7 minutes.
4. Thicken the Stew
Sprinkle in the flour and stir constantly for 1 minute. Gradually pour in the beef broth and water, stirring to release any browned bits from the bottom of the pot.
5. Simmer the Stew
Add the chopped porcini mushrooms, Dijon mustard, and the reserved beef along with any accumulated juices. Stir to combine and bring to a boil. Once boiling, reduce the heat to low. Cover and let the stew simmer until the beef and vegetables are tender, about 10 minutes (or up to 1 hour for even more tender meat, adding extra water as needed if the stew becomes too thick). Season with additional salt to taste.
6. Serve
Ladle the stew into bowls and enjoy the robust flavors of this rustic dish.
Opt for beef chuck, which is well-marbled and becomes exceptionally tender when cooked slowly. Cut the beef into uniform pieces to ensure even cooking.
Allow the stew to simmer gently until the beef is fork-tender.
Brown your beef thoroughly in batches if necessary to avoid crowding the pan.
Use a high-quality Dijon mustard and add it in increments, tasting as you go.
Deglaze the pot with wine, stock, or water after browning the meat and vegetables to incorporate the fond into the stew.
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