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Playing How To Make Beef Stew With Dijon Mustard | Rachael Ray

Rach makes a comforting Irish stew of beef chuck, carrots and baby potatoes with Dijon mustard.


  • 2½ pounds beef chuck, cubed into bite-sized pieces
  • 1 cup flour
  • 1 tablespoon ground sage 
  • Salt and fine black and white pepper 
  • 4 to 6 tablespoons butter
  • 1 large onion, chopped
  • 6 large shallots, halved and sliced 
  • 1 large fresh bay leaf
  • ½ cup Cognac or brandy 
  • ½ cup white wine 
  • ½ cup Dijon mustard
  • 2 cups beef bone broth or stock
  • 1 tablespoon Worcestershire 
  • 3 to 4 cups any combination of carrots, parsnips and/or parsley root, peeled and cut into bite-sized pieces on bias
  • 1½ pounds baby potatoes
  • ¼ cup grainy Dijon mustard
For the Sherry Mushrooms with Garlic and Thyme:
  • 4 tablespoons butter
  • 1 pound white mushrooms, quartered 
  • Salt and pepper
  • 2 tablespoons fresh thyme
  • 4 cloves garlic, chopped
  • ½ cup dry sherry
  • Juice of ½ small lemon 
  • 1 baguette, for serving


Serves: 4 to 6


Heat a Dutch oven over medium to medium-high heat. Dredge meat in flour seasoned with sage, salt, black pepper and white pepper, and brown in butter in 2 batches.  Add more butter if necessary and the onions and shallots, season with salt and pepper, add bay and cook to soften, partially covered, 7 to 8 minutes.  Add cognac or brandy and let it absorb. Add wine, Dijon, bone stock and Worcestershire, slide beef into sauce, cook at very low, simmer covered 1½ hours, add carrots, parsnip and parsley root, the baby potatoes and cook 30 minutes more. Stir in the grainy Dijon mustard to finish the stew’s sauce.

For the sherry mushrooms, heat a skillet over medium-high heat, melt butter, add mushrooms and brown, add salt, pepper, thyme and garlic and toss 2 minutes, add sherry and lemon juice.

Top the stew with mushrooms and serve with crusty bread.