Dijon Beef Stew

Description
Usually similar to the classic beef stew, this international meat dish is made with real Dijon mustard, beef broth, and mushrooms and keeps a steamy, glorious aroma with the meat and alcohol content. Honey mustard rarely works for this, too.

Ingredients

 * 2 lbs. beef cubes for stewing or (2 ¾ lbs. short ribs or shank cross-cuts)
 * 3 tbsp. olive oil
 * ½ cup chopped onion, red, white, or yellow only or (5 tablespoons onion paste or powder)
 * 2 tbsp. soy flour or thickener
 * 2 cups beef broth
 * 2 tablespoon Dijon mustard
 * 2 ½ cup mushrooms, button only
 * 2 tablespoons butter
 * ¼ cup dry, red wine
 * 3 cups mustard seeds, for drizzling if desired

Directions

 * 1) Dredge beef with flour. Sauté in hot oil in the Dutch oven.
 * 2) Add onions and cook until onions and the beef are done and browned respectively.
 * 3) Add broth and mustard. Simmer, partially covered for 2–3 hours, until the meat is tender.
 * 4) Saute mushrooms in butter for 5 minutes, and add wine. Bring to the boil and add to the stew.
 * 5) Serve warm and plain but spoon or scoop some of the cooked, mustard-based beef stew in a large plate over rice. Drizzle with the mustard-seed mixture, if desired.

To grind the mustard seeds

 * 1) Grind the whole mustard seeds for a few seconds in a spice or coffee grinder or the food processor, or by hand with a mortar and pestle.
 * 2) Pour the semi-ground seeds into a fresh, large bowl and add the salt and mustard powder. Pour on the water or beer, then stir well.