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This recipe was uploaded by Martin2507
We want the pan with olive oil nice and hot for beef to sear in colour. Once done smother the mustard on the beef the beef will suck in the mustard leave to rest on a plate.
In the sautee pan slowly fry the shallots and garlic in olive oil with the thyme (I like to bash with a pan, crazy but encourages flavour!) after about five minutes turn the beef pan on a fry the mushrooms on a high heat season the mushrooms, once cooked throw into the shallots and garlic.
Now pick up the heat to medium in the sautee pan! Throw in the beef with the juices as well, now pour in the red win vinegar let it reduce down till nearly nothing the harshness will have gone. (you can add red wine but the vinegar gives a different twist) take off the heat and stir in the creme fraiche throw on the parsley stalks and leafs. season to taste and serve. Put mash potatoe or wild rice with it! Or crusty bread let the beef stew sell itself enjoy people!
(Oh and you'll make it look nicer than mine, I was very hungry!)