Photo: Greg Dupree; Styling: Claire Spollen  
Active Time
20 Mins
Total Time
1 Hour 25 Mins
Serves 4 (serving size: about 1 1/2 cups)

This dish gets zip from whole mustard and richness from red wine. And that leftover wine pairs beautifully with the stew.

How to Make It

Step 1

Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.

Step 2

Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

Step 3

Whisk together flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.

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Ratings & Reviews

this was delicious

October 17, 2016
I made this exactly as written. It was delicious and I will make it again soon.


November 03, 2016
We had this for dinner last night....followed the recipe exactly and will be making it again!  It made the cut (and you know it is successful when we both are eating it for lunch and again dinner tonight)!


November 27, 2016
Only changes I made to the recipe was to use one baking potato instead of the new potatoes, and I also added a half cup frozen peas at the end. This will be staple in our house!

One Pot Beef Stew

April 28, 2017
An easy recipe with delicious flavor.  The red wine vinegar and whole grain mustard offers a little different positive appeal.  I have doubled the recipe, added peas for a little more color and taken it to shut-ins.