Creamy Beef Stew with Mendocino Mustard

4 slicesBacon, chopped
1 pound Beef chuck, cut into cubes
½ cup Flour
Sat and pepper
6 Shallots, peeled and cut in half
6 Carrots, peel and cut into chunks
2Potatoes, cut into chunks
2 tablespoonsTomato paste
1 ½ cupsChicken broth, plus more if needed
2 - 3 tablespoonsMendocino Mustard Hot & Sweet
2 tablespoonsHeavy cream
Fresh parsley or thyme springs for garnish


Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.

Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper. Add to pot and cook over medium high heat until browned.

Add shallots, carrots, potatoes and tomato paste and stir. Pour in broth and simmer for 90 minutes.

Stir in cooked bacon, mustard and cream. Garnish with a scattering of parsley or sprigs of thyme.

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