Brandied Dijon Beef Stew

beef stew

You can use any lean cut of beef suitable for braising such as bottom round, round tip or rump roast.  I used tri-tip because it was on sale for a ridiculously low price.  This recipe is a variation on a Sunset recipe.

  • 3 pounds boneless beef (see notes above), trimmed of fat and cut into 1 ½ inch cubes
  • 2 tbsp canola oil
  • 1 tbsp all-purpose flour
  • 1/2 cup brandy
  • 1/2 cup dry red wine
  • 3 cups beef broth
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 green onions, bulbs removed and chopped
  • 2 stalks celery, leaves removed, cut into 1 inch pieces
  • 1/2 tsp white pepper
  • 1/4 cup Dijon mustard
  • 2 tsp dried tarragon
  • 3 medium carrots, peeled and cut into 1 inch pieces
  • 3 medium potatoes, scrubbed and cut into 1 inch pieces
  • 1 cup frozen green beans, defrosted
  • ½ cup chopped parsley

In a large stewpot, heat oil over high heat.  When oil is hot add beef cubes and sprinkle with flour.  Turn beef cubes occasionally.  If beef starts sticking to the bottom of the pan, add a little broth and scrape the brown bits off the bottom, repeat if necessary.  When beef is nicely browned, add brandy, wine, beef broth, onion garlic, celery, pepper, mustard and tarragon.  When mixture comes to a boil, turn the heat down to low and simmer for 1 ½ hours, stirring occasionally.  Mix in carrots.  After 15 minutes, mix in potatoes.  After another 15 minutes, raise the temperature to high and mix in green beans.  Cook another three minutes or until green beans are heated through but still bright green.  Check seasoning; and add salt or pepper if necessary.  Serve, sprinkled with chopped parsley.  Serves 8-10.

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2 Responses to “Brandied Dijon Beef Stew”

  1. Renu Says:

    when do you add the green onions?
    I’m assuming it’s a topping when everything is done?
    Added a few whole mushrooms to mine and it smells divine!

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