Dijon Mustard Beef-Barley Stew with Horseradish (Oven)

A loaf of hot crusty bread is a big winner for this stew so that you can dunk and then swipe up every bit of the mustardy-saucy gravy. Questions about consistency? Read the Cook’s Notes below the recipe. (Makes 4 generous or 6 smaller servings--especially if served over potatoes, etc.)

Course: Main Course

Cuisine: American

Keyword: Stew

Servings: 4 servings

Author: More Time at the Table

Ingredients

2 tablespoons olive oil plus a bit extra as needed
2 pounds boneless beef chuck roast trimmed of large amounts of fat and gristle, patted dry, and cut into 1-inch pieces
1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground pepper
2 tablespoons all purpose unbleached flour
1 medium yellow onion peeled and diced
1 clove garlic minced
2 stalks celery finely diced
4 medium carrots peeled and sliced into 1/2-inch coins
1 large parsnip peeled, cored and diced into 1/2-inch piece
1 small turnip peeled, trimmed, and diced into 1/2 inch pieces
Large handful fresh parsley minced –reserve 1/4 cup for garnish
1 tablespoon dried rosemary crumbled
1 teaspoon dried thyme
2 tablespoons Dijon-style mustard
2 teaspoons grated or cream-style horseradish
3/4 cup dry white wine
4 cups 32 ounces low-sodium chicken broth
1 cup of water–or more as needed
1/4 cup pearl barley
1/2 cup sour cream or plain yogurt for garnish–optional

Instructions

PREHEAT OVEN TO 350 DEGREES. Place rack at center.
BROWN THE MEAT AND ADD THE VEGETABLES: Heat a 5-6-quart dutch oven over medium high heat for two minutes; add oil. Meanwhile, toss beef with flour, salt and pepper. When oil is very hot, add half of the beef pieces and brown on both sides; remove to a bowl. Brown the other half, adding a little more oil if needed. After turning to brown the second side, add the onion, garlic, celery, carrots, parsnip, turnip, and parsley to the pot. Stir well and cook about 3 minutes or so until very hot.
ADD HERBS, MUSTARD, HORSERADISH, AND WINE: Season with the rosemary and thyme. Stir in the mustard and horseradish and heat through. Add wine and let cook 3-4 minutes, stirring regularly, until wine has reduced by half.
ADD BROTH, BOIL; STIR IN BARLEY: Pour in chicken broth and water, cover, and bring to a boil. Stir in barley. Taste, adjust seasonings, adding salt and pepper to taste. (I added about the same amount as I did the first time through.)
COOK IN THE OVEN: Cover and simmer in the oven for about 2 1/2 hours –give or take–or until meat and vegetables are tender and the stew has thickened, checking midway through to make sure the stew doesn’t need more liquid–broth or water. The liquid should still be about 3/4 of the way up the pot at that point. If it’s not, add some water or broth, not more wine. When everything is done, taste one last time, add a little more liquid if necessary, and re-season to taste.
SERVE HOT in warmed bowls garnished with a small dollop of sour cream or yogurt, if using, and the reserved minced fresh parsley.

Notes

Cook’s Notes: I get a lot of questions about this. The thickness of your stew will depend upon how long you cooked it both stove top and in the oven, how much flour you used on the meat, how many vegetables you added, and also upon the heaviness of your pot.

TOO THIN? If the meat and vegetables are done, but the stew is too brothy for you, can add a buerre manie, which is equal amounts of butter and flour mashed together with a fork or a flat knife or your hands and stirred into the stew, cooking just briefly to thicken it and to cook the flour. Try two tablespoons of flour blended into two tablespoons of butter. Don’t cook the stew too long after you’ve added a buerre manie. You can also whisk in 2 tablespoons of flour into 1/2 cup or more of water and stir it into the stew, letting it cook a few minutes to cook the flour and thicken the stew.

TOO THICK? Stir in a half-cup of water or broth and let the stew simmer on top of the stove for a few minutes to incorporate the added liquid and to heat through