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Peppercorn and Mustard Beef Mushroom Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 8 ounces button mushrooms, halved
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole black peppercorns, lightly crushed
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 bay leaf

Instructions
 

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the beef stew meat in batches and brown on all sides, then transfer the meat to the slow cooker.
  • Add the diced onion, minced garlic, and halved mushrooms to the slow cooker.
  • In a small bowl, whisk together the beef broth, Dijon mustard, crushed peppercorns, and salt until the mustard dissolves.
  • Pour the broth mixture over the ingredients in the slow cooker and add the bay leaf.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Remove the bay leaf before serving.

Notes

Crushing the peppercorns just before adding them keeps the flavor bright instead of dull. If the broth tastes too sharp after cooking, stir in an extra half teaspoon of mustard at the end rather than more salt. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife