BEEF RAGOUT WITH MUSTARD

This is one of my favourites recipes. It could be sound weird that the stew is with mustard but the flavour it´s incredibly delicious. Even if you don´t like mustard you will love this recipe.So why don´t you try to make it and impress your family, friends, partner or just your self!. Don´t forget it would taste better if you cook it with love. :)
 
INGREDIENTS for 4-5:

• 1kg chunky beef (flank).
• 250gr mushrooms.
• 1 Clove of garlic.
• 1 Onion.
• 125ml Red wine.
• 125gr Dijon mustard.
• Meat stock.
• Flour.
• Salt.
• Olive oil.

 
METHOD:

• Chop the garlic and the onion.
• Slice the mushrooms.
• Pass the each piece of meat through the flour.
• In a pan with a bit of olive oil fry the meat until golden brown. We are not going to fully cook the meat, we just want to make the skin crunchy.
• Leave the meat on a side for later.
• In the same pan we fried the meat, add the garlic and the onion and cook it for few minutes.
• Add the meat and the red wine.Cook it for few minutes more to evaporate the alcohol.
• Cover everything with water, add the meat stock and cook it for 2 hours on high-heat.If it comes fat during the cooking, you can take it out with a spoon or an skimmer.
• In the main time fry the mushroom in a separate pan.
• After the two hours or when the meat is already cooked, add the mushrooms and the mustard and cook it for 15 minutes more.
• As optional you can fry some chunky potatoes to accompany the stew.
• Enjoy!

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