Beef Stew with Mustard

Ingredients

• 4 Carrots
• 2 Parsnips
• 2 onions
• 4 tomatoes
• 1.2 kg beef roast (e.g., shoulder)
• Salt
• ground pepper
• 2 tbsp clarified butter
• 150 ml red wine
• 250 ml meat broth
• 1 bay leaf
• 2 tbsp Dijon mustard
• 1 tbsp sour cream
• 1 egg yolk
• white pepper
• 750 g waxy potatoes
• 2 tbsp clarified butter
• Salt
• Pepper
• 2 tsp ground caraway

Instructions

1. 1.

   Peel the carrots, parsnips and onions. Cut everything into large pieces. Wash the tomatoes, cut off the stem ends and chop them.

2. 2.

   Preheat the oven to 160°C fan.

3. 3.

   Rinse the meat, pat it dry. Rub with salt and pepper, tie if desired, and brown all over in a hot pot with clarified butter. Remove from the pot and sauté the vegetables in the same fat. Deglaze with wine and broth. Add the bay leaf and tomatoes, then place the meat on top.

4. 4.

   Whisk together mustard, sour cream and egg yolk, season with pepper. Spread this mixture over the roast. Put it in the hot oven and bake uncovered for about 2 hours 30 minutes, adding a little liquid if needed.

5. 5.

   For the pan‑fry potatoes, peel them and cut into bite‑sized pieces. Fry in hot clarified butter in a skillet until golden brown, turning to cook through. Season with salt, pepper and caraway.

6. 6.

   Remove the meat, strain the sauce, taste and thicken as desired. Plate the beef with the pan‑fried potatoes on a preheated platter for serving.