Slow Cooker Beef Stew with Mustard in Slow Cooker: One of Our Favorite Crock-Pot Recipes
Although slow cookers are very useful for endless preparations, there are specifically two preparations that alone justify the space occupied by another appliance in our kitchen: legumes and meat stews.
The red wine beef stew is one of the first recipes that everyone recommends when releasing a slow cooker, but today we bring you another fantastic preparation, from dipping bread to finish the bar, in which mustard is the protagonist.
This recipe is a personal adaptation of a classic French mustard and cognac stew. Since these types of pots do not reach enough temperature for the alcohol to evaporate, we have dispensed with it, simplifying the recipe as much as possible: it only takes 10 minutes to get everything ready to program the pot.
This was the brew we used to test the new Chup-chup, Cecotec's slow cooker, but it's exactly the same as the one we frequently do at Crock-Pot.
IngredientsFor 4 people
- Veal to cook 800 g
- Bacon 150 g
- Carrot 3
- Onion 2
- Tablespoon Dijon mustard 3
- Old-fashioned scoop mustard 2
- Chicken broth (or water)
- Ground black pepper
- Extra virgin olive oil
How to Make Easy Slow Cooker Beef Stew with MustardDifficulty: easy
- Total time 5 h 10 m
- Elaboration 10 m
- Cooking 5 h
Peel the carrots, cut them into slices and add them to the raw pot. Ditto with the onions, but well chopped in brunoise.
Once you have the vegetables ready in the pot, heat a couple of tablespoons of olive oil in a frying pan and brown the bacon cut into small pieces (otherwise you can use bacon, but better if it is not smoked). Once it is golden, remove it and put it in the pot next to the vegetables.
In the same oil, brown the meat well. I have used black pudding, but you can use other cuts of veal that you like and that are good for long cookings, such as the fin, the needle or the trowel. Once it is well sealed, remove it and place it in the pot.
Add to the pot with the meat and the vegetables the mixture of two mustards (the proportion of which can vary), salt and freshly ground black pepper to taste and stir everything well. Pour the chicken broth –or, failing that, water–, until the liquid level almost covers everything. As in all stews in Crock-Pot this is the most difficult step to calculate. It is inevitable that the stew is somewhat watered down compared to a traditional preparation, but if we fall short, the meat will be dry. The first is fixed, because we can reduce the sauce later, the second is not.
Once you have everything ready, program the pot for 5 hours at low temperature. After this time, you will have a super tasty stew, with the meat very tender and the vegetables at their perfect point. If you want you can reduce or thicken the sauce, but even if it is a little watered down, it will be extremely tasty and will be enjoyed enormously without having to mess around in the kitchen.