Creamy Braised Beef with Mushrooms and Mustard

Slow Sunday cooking has its own kind of comfort. It is the kind of day when the kitchen finally feels calm, the Dutch oven stays on the stove without hurry, and everything has time to come together slowly. The beef softens until it almost falls apart, the mushrooms bring a deep earthiness, and the creamy mustard sauce wraps around everything with a cozy richness. It is simple to prepare, but the result tastes like a meal you linger over on a cool fall evening.

Ingredients

• 850 g beef chuck or braising beef (cut into 3–4 large pieces)

• 2 tablespoons olive oil or butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 200 g mixed mushrooms, sliced

• 1 teaspoon Dijon mustard

• 150–200 ml water

• 200 ml cooking cream

• 30 g grated Parmesan cheese

• Salt and black pepper to taste

• Fresh parsley, chopped, for garnish

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Instructions

Sear the beef

Preheat your oven to 180°C (fan 160°C).

Pat the beef dry and season generously with salt and black pepper on all sides.

Heat olive oil or butter in a Dutch oven over medium-high heat. Add the beef and let it sear without stirring too often, allowing the juices to evaporate and the meat to brown deeply on each side.

Wait until most of the liquid has cooked off and the meat starts sizzling again before removing it — that’s when it’s properly browned. Set the beef aside.

Sauté the vegetables

In the same pot, add the onion and cook until softened. Stir in the garlic and mushrooms and sauté until the mushrooms release their liquid and begin to turn golden.

Build the sauce

Mix in the Dijon mustard, then pour in 150–200 ml water. Scrape the bottom of the pot to release the browned bits. Return the beef to the pot, turning it a few times so it’s evenly coated with the sauce. Taste the liquid and season lightly again with salt and pepper before covering.

The beef should be covered with liquid only by about one third, never fully submerged. This amount of moisture is enough, because once the lid is on, the pot creates its own steam in the oven.

Slow-cook until tender

Cover with the lid and transfer the pot to the oven. Cook for 1 hour 45 minutes to 2 hours, until the beef is fork-tender.

If you check halfway through and it looks too dry (rare, but possible), add a few tablespoons of hot water and continue cooking.

Finish the sauce

Carefully remove the pot from the oven. Stir in the cooking cream and Parmesan. Return the pot to the oven without the lid and bake for another 10–15 minutes, until the sauce thickens slightly and turns glossy.

Taste once more and adjust seasoning if needed before serving.

To serve

Take the pot out of the oven, sprinkle with chopped parsley, and let it rest for a few minutes before serving.

Pairing suggestions

You can serve this creamy braised beef with mashed potatoes, buttered pasta, or plain rice to soak up the sauce. A simple green salad or steamed vegetables on the side keeps the meal balanced and cozy.