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Dungeon Delver Dijon Beef Stew - DnD Inspired Cooking
Equipment
- Large cooking pot
Ingredients
- ½ lb pork tenderloin salted and mildly seasoned, preferably for a few hours before cooking, then cut into 1" cubes
- 1 large red onion diced
- 3 green onions chopped
- 3 tbsp butter
- 2 lb beef chuck cut into 1" cubes
- 2 tbsp flour
- salt
- white pepper regular pepper is fine too
- 4 tbsp fresh parsley
- ¼ cup bourbon
- 3 cups beef stock
- ¾ cup dijon mustard
- 6 tbsp whole grain dijon mustard
- ½ lb oyster mushrooms other mushrooms work fine, but these add a great texture
- ¼ cup red wine
- 2 sweet potatoes cut into about 1" cubes
Instructions
- In your cooking pot over a low heat cooking fire or stove, place the pork and cook until browned on each side. After 5 minutes add the onions and green onions and cook until softened, about 10 minutes. Transfer to a large bowl but leave the juices in the pot.
- Dust the beef cubes with the flour, salt, and pepper. Add butter if needed to get more juices in the pot, and raise the heat to medium-high. Place half the 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.
- Add the bourbon and wine to the pot and deglaze the cooked bits from the bottom, then add the stock, and both mustards. Whisk to blend, heat to just before boiling, then add the meat and onion mix to the pot. 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.
- About 10 minutes before the stew is finished simmering, fry the mushrooms in some butter over medium-high heat until browned. Once the stew is finished simmering, uncover the pot and throw in the mushrooms. Cook for another 5 minutes, adjust salt and pepper to taste.
- Serve to hungry adventurers to give them advantage on perception checks in their next dungeon adventure!
Notes
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