Dungeon Delver Dijon Beef Stew

Steps

1. 1

   In your cooking pot over a low heat cooking fire or stove, place the pork and cook until browned on each side.

2. 2

   After 5 minutes add the onions and green onions and cook until softened, about 10 minutes.

   Start 5-minute timer
3. 3

   Transfer the pork and onion mixture to a large bowl but leave the juices in the pot.

4. 4

   Dust the beef cubes with the flour, salt, and pepper.

5. 5

   Add butter if needed to get more juices in the pot, and raise the heat to medium-high.

6. 6

   Place half the beef cubes, well spaced, into the pot and cook until almost crusty on each side, then transfer to the onion bowl and repeat with the other half of the beef.

7. 7

   Add the bourbon and wine to the pot and deglaze the cooked bits from the bottom by scraping with a spoon.

8. 8

   Add the beef stock, dijon mustard, and whole grain mustard to the pot. Whisk to blend.

9. 9

   Heat the liquid to just before boiling, then add the meat and onion mix and the cubed sweet potatoes to the pot.

10. 10

    Lower the heat to low and partially cover the pot, just letting some steam out. Simmer until the meat is tender and the potatoes are cooked through, about 2 hours.

    Start 2-hour timer
11. 11

    About 10 minutes before the stew is finished simmering, fry the oyster mushrooms in some butter over medium-high heat until browned.

    Start 10-minute timer
12. 12

    Once the stew is finished simmering, uncover the pot and throw in the browned mushrooms and fresh parsley.

13. 13

    Cook for another 5 minutes, then adjust salt and pepper to taste before serving.

    Start 5-minute timer