Dutch Beef Stew with Pickles & Mustard

Ingredients

• 1.5 lb beef chuck, cut into 1.5-inch cubes
• 3 medium yellow onions, sliced into half-moons
• 1.5 cups beef broth
• 3 tbsp white vinegar
• 2 tbsp Dijon mustard
• ¾ cup drained gherkins or cornichons, halved
• 2 tbsp all-purpose flour
• 3 whole anchovy fillets, finely chopped

Instructions

1. 1

   Pat beef dry. Season with salt and pepper. Heat oil in a large heavy pot over medium-high until shimmering.

2. 2

   Working in batches, sear beef 2 minutes per side without stirring until edges brown. Transfer to a plate.

3. 3

   Add onions to the pot, reduce heat to medium, and cook 10–12 minutes, stirring occasionally, until deep golden.

4. 4

   Dust onions with flour, stir constantly for 1 minute until fragrant and no lumps remain.

5. 5

   Return beef to the pot. Add broth, vinegar, and mustard; stir to combine. Bring to a boil, then reduce heat to low.

6. 6

   Cover and simmer 60 minutes, stirring occasionally, until beef is fork-tender and liquid has reduced by one-third.

7. 7

   Stir in gherkins and anchovies. Simmer uncovered 5 minutes until fragrant. Taste and adjust salt and pepper.

8. 8

   Serve hot in shallow bowls with crusty bread and extra mustard on the side.

Tools you’ll need

• large heavy pot with lid (5-quart or larger)
• cutting board
• chef's knife
• wooden spoon
• meat thermometer (optional, for reference: beef should reach 180°F internal for stew-tender)

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