Dutch Beef Stew with Pickles & Mustard
Tender braised beef chuck with caramelized onions, tangy vinegar, and a hit of Dijon mustard — finished with crispy anchovy-studded breadcrumbs. Classic Dutch comfort in under 90 minutes.
- Total time
- 85 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry. Season with salt and pepper. Heat oil in a large heavy pot over medium-high until shimmering.
Step 2
Working in batches, sear beef 2 minutes per side without stirring until edges brown. Transfer to a plate.
Step 3
Add onions to the pot, reduce heat to medium, and cook 10–12 minutes, stirring occasionally, until deep golden.
Step 4
Dust onions with flour, stir constantly for 1 minute until fragrant and no lumps remain.
Step 5
Return beef to the pot. Add broth, vinegar, and mustard; stir to combine. Bring to a boil, then reduce heat to low.
Step 6
Cover and simmer 60 minutes, stirring occasionally, until beef is fork-tender and liquid has reduced by one-third.
Step 7
Stir in gherkins and anchovies. Simmer uncovered 5 minutes until fragrant. Taste and adjust salt and pepper.
Step 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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