But honestly, hes a delight at any dinner party. Swoon ;>). You could also swap 1 tablespoon of the broth with a nice vinegar to add a more complex flavor. But, the longer time allows the muscle fibers in the meat to fully collapse and make it tender. Perhaps this will change his mind? My husband would have chosen the same dish yours did, hands down. Im usually pretty leery of people who immediately modify recipes, so forgive me, but this is just too good not to share. Ive probably made this fabulous stew 50 times over the years, since I first saw it in Bon Appetit in February 1981. Even the two-year-old loved it. This stew sounds divine. The most fun recipes are the ones where my husband closes his eyes and savors the flavors, waits a second and then makes yummy noises. Hi Deb! Add the red wine and stir well. Hi! So good! I used garlic because I didnt have shallots but will use shallots next time because I love their sweetness. Mmm!! Gently lower in eggs and reduce heat to a simmer. It should be noted that I do NOT like beef stew (too fatty), but I loved the flavor of this. chicken chili. Start with 1-2 Tblsp. Not sure how I missed it 2 years ago and cant remember how it popped up into view in the last few weeks but I made this for guests this week and it was a HIT! I wasnt sure how long to cook the alcohol off before adding the stock-I probably did less than a minute as I was afraid it would burst into flames! It was an Americas Test Kitchens rift on Julia Childs Boeuf Bourguignon. Would you be able to direct me to that recipe??? I am guessing the mustard adds flavour to a stew the way a splash of balsamic does? Your writing is so good you always convince me to try your recipes. Or courgettes/zucchini? The result: its gorgeous! Stew looks great and I love putting it over wide noodles! The gravy alone is worth the effort. This was soo good! If you dont have Cognac, brandy is a good substitute. They just add color. I did add a few sprigs of fresh thyme and a fresh bay leaf and kept the lid closed for most of the time the meat was braising. Easy and very delicious! I find that any stew that calls for beef is great with seitan, veggie broth and some yeast extract (marmite) to deepen the flavour. Made it for a stay-in New Years Eve dinner, making it again tomorrow night for good friends. THEY LOVVVVED IT! I live in Panama where shallots are scarce. Do keep in mind that Dijon contains a fair amount of salt, as do cured pork products. But for freshly ground black pepper add it after the searing. Just superb thanks for a home run recipe (again!). OMFG. 3 pounds lean stewing beef cut into 2-inch cubes Salt and pepper 2 carrots sliced 10-12 small pearl onions OR 1 small white onion diced 8 ounce mushrooms sliced 2 cups red wine young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 cups beef stock 1 tablespoon tomato paste 1/2 cup tomato sauce 1/4 cup flour 2 cloves mashed garlic Oh please please please let me be the 100th person to comment here. (The NYT recipe has twice the mustard but otherwise the ingredients and method are essentially the same.) I wouldnt have even mentioned it if I could have found a way to turn it off myself, and I thought you might like to know (and I wanted to be sure I wasnt crazy since nobody else was commenting on the kitty litter ad- funny because Im a dog person) Love your blog so much that I am a vegetarian and I even read the meat recipes- its still good inspiration and I can usually think of ways to vegetarianize things too. Category Stew. If so, what would be your recommendation for defrosting/warming when we are ready to devour? It had a beautiful balance until I added the 3. Or just omit? My only challenge was that my carrots were still pretty crisp 40 minutes in, so next time Ill be sure to cut them even more thinly. Sadly, they found it inedible. Amanda Ha! I would like to know this for recipes in general. Every step was clearly documented and I really had no trouble following along. AMAZING!! Looks great! Can this wonderful recipe be made in the IP.? Going to try this on the weekendI can totally buy some cognac, but what about Port instead? Thanks for another winner Deb! Both are good, but the stove top version is very definitely more flavorful. Linda If theyre big eaters, double everything. Blanch the bacon in boiling water for 10-30 seconds. I might also serve over baby roasted potatoes next time. My husband cannot have alcohol. I recently fell in love with Amora mustard on a trip to France but only brought back one jar with me, which was immediately devoured by family. :) I also wasnt sure whether I would be able to appreciate the large amounts of mustard, so I probably used 1/3 of what you called for (normal dijon + some honey dijon). Also I left the pancetta bits in :), Any thoughts on replacing the mushrooms with butternut squash instead? I sauteed the onions and shallots, then the meat, on the saut setting. It was so good we were yodeling in the middle of dinner, and our dogs reenacted the gold medal ice dancing routine around the table while we ate. Ive made this with half the dijon and its still amazing. If so , please tell me how?? Allie Just barely, as in, its quite close to the original. This is the final word in stew. In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. One thing that we did find, was that we much preferred the dish when the meat is cut into smaller cubes. :-) I can imagine making this in a crock pot. used pearl onions & tiny crimini mushrooms. This one goes into permanent rotation! CAPS NEEDED. Cook until softened but not browned, about 10 to 15 minutes. Im making this stew as I type (pretty excited) and thought Id add my two cents regarding stock. Using a slotted spoon, transfer the beef to a plate. My sister lives in Paris and every time that she comes here or I go there most of the suitcase is stuffed with Amora mustard! Making this vegetarian Wouldnt a mushroom, carrot, and maybe parnsip or Jerusalem artichoke stew be wonderful? When I think of large carrots, I think of the ones sold loose that are gigantic and intended for stews (but really are just too massive for what I was going for here). bacon fat or butter or olive oil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); so true, it is the cooking not the actual meal that feeds us. When the oil is hot, add the chunks of beef and brown on each side. I LOVED IT! So once again thanks, cant wait to try it! My dish selection is a little tired and old. This was wonderful. My meat was still a bit tough at 1.25 hours. Changes for me included what many other reviews have already mentioned: put the thinly sliced carrots in when I added back the onion mixture/broth in, and included the bacon bits. How about a Monsanto ad? Well, everyone hates them but I love money so: okay! is a conversation that would never happen) and more a roulette and I hate bad ads as much as anyone. I find beef stews keep well. I simmered in the oven at 325 instead of stovetop because thats so much easier. 2 tablespoons flour This looks incredible. While it mellows inside the stew, it still contains a staggering amount, not for the faint of heart. I have Grey Poupon, Maille, Edmond Fallot and then decided to order more of that Amora that we liked so much and a Pommery too. This is one of the most delicious meals I have ever made! anyway, thanks for this your chicken pot pie and arroz con pollo, too lots of new parents and one pregnant lady is very, very happy! Sadly I dont have cooking gas (no stove or oven) while my building is make some emergency repairs, but Im looking forward to making this on my induction hot plate for Rosh Hashanah. Only one rule: Must be a new recipe never before tried. Or do you use homemade? Thank you! My husband is gluten-free so im always searching for good flourless recipes. Went well with the salad as that had a Dijon dressing, but isnt too overpowering. Thank you Deb! My husband will DIE if I make this for him. Do not pepper it just now, the pepper will just burn in the searing. I pressure cooked the beef for 35 minutes and then 8 minutes more with the carrots and the consistently of both were perfect. This is Ann the RVer. I then cooked the mustard, wine, stock etc on the saute setting for a bit until it all bubbled (only took a minute or two). What a keeper! And oh, the reheated leftovers. It shouldnt be called stew, its better than any stew Ive ever had. This beef stew made me think of the Belgian carbonade. Many of my cooking hours have been blown trying to make something of cuts of beef that require more than quick grilling. whenever mine travels I buy TONS of mushrooms and eat them for dinner every night :-) anyway I agree about the sauce issue. Perfect for the snowstorm weve had here the past few days! I thought it would take 5, maybe 10 minutes tops and it ended up taking over 45 minutes! I made this with venison instead of beef and . Great idea, with the dijon and cognac. You start by making meatballs out of ground meat, finely minced onion, parsley, uncooked long-grain rice, an egg, and salt and pepper. Thanks!! (On the other hand, your chicken pho, stuffing,green bean casserole, fennel salad and cranberry orange rolls all came out with the expected number of servings.) The beef was tender, gushing with flavor, and the broth was so rich, buttery, and tangy that my wife and I could not stop tasting it. Mariam I prefer homemade; I almost never have homemade beef stock around. I even went back to the store for the grainy mustard. It was delicious and rich and flavorful. Do you think I could use a brisket for this? The only thing I think Id change is Id put it in the oven for the braising time. I didnt feel that the beef or carrots needed more time than stated in the recipe. So I multiplied it by roughly 12 ;-) Turned out great!!! If this is totally an unfair question because it wouldnt be the same dish, feel free to say so. What actually happens is that ads are usually sold in batches and although Ive made clear to ad sales folks that I dont want any auto-playing or pop-up ads, more and more, ads like that are whats saturating the market and theyre slipping through. Check it out on their website there is a video to watch, but no written recipe. I made this yesterday, it was FANTASTIC. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. I made a larger batch so my ingredients increased although I did not increase the mustard. It might have been more, but I think Id remember if it was, say, a 1/4 cup because that would have made me grimace a little. Love all your street shots. could i have the recipe and fit it in there? And I cooked at a 300 degree oven for three hours rather than stovetop. other than that, i used brandy because i didnt have cognac sitting around. Thank you again. Served it with riced cauliflower. I cant wait to have the leftovers tonight! Id greatly appreciate any and all guidance as to how to do this in an Instant Pot/pressure cooker. This absolutely the best beef stew Ive ever eaten. Remove from pot and set aside. Dear Deb, Additionally, most of the work is in the prep, so it doesnt save all that much time to do it in the crock pot. Remove solid pieces with a slotted spoon, and save for another use, like your salad, vegetables or, uh, snacking. Two years ago: Carrot Cake Pancakes But am anxious to try this as it sounds so good. And I even bake now! P.s. Made your version, though I was a just a little short on the mushrooms. I like the recipe here. I will make again and use carrots. I love your recipes. I like your parsnip ideawhat do other folks think? In particular, why are the shallots included as opposed to more onion? This is the best beef stew I have ever made. Sprinkle meat with 3 tsp salt and stir. The beefy taste of more mushrooms covers the canned taste of the canned broth. I dont have any in the house and I have no idea what to buy. I can use mustard seed and maybe find dijon without wine, but would coconut aminos instead of red wine and cognac work? This stew is a game-changer. i think i even have made it on two different stovetops now that i think about it. This is almost as if steak Diane married beef stew. I used this for a Live Action Roleplaying feast for around 75 people. I love this recipe. It was seriously fantastic. Do you think it would be good? Deb, so funny about the Amora mustard. Everyone loved it. This stew is fantastic and we look forward to having it many times again. Comfort is indeed the central theme. Theres basically no way that Im classier than you. Thank you so much for this recipe. I steeped the mushrooms in hot water, and used the resulting liquid in place of the stock. That being said, I almost always dont have red wine in my house due to allergies and have always fared well without it. Also, this may seem weird, but this was a fantastically fun recipe to make. Oh! Ive been meaning to check them out. We dont drink for religious reasons, and it is really helpful to have tips from the chef on making those substitutions. Has anyone been to March du Sud in the Upper East Side? My husband has been requesting stew for dinner. The result was still sophisticated enough for a dinner party! Any suggestions for someone who thinks this sounds amazing but hates mushrooms? Adapted, barely, from Regina Schrambling via The NYT. He thanks you in advance! 3 thumbs down for too much mustard. Do you have an idea of the oven temperature and time frame for cooking in the oven? Ive done a beef stew with cognac before but didnt put any dijon. Deanna, Ive noticed that a lot of newer ovens dont have good, low, simmering burners. A little confusing. Its involved, but full of variety, and just a pleasure to see come together. Mashed potatoes? (Those tiny brown onions are popular in stews, but will take longer to cook.) This sounds divine and is a must try. Pretty Please. Many thanks, Deb. Wondering if this could be made the day before a dinner partywould it make sense to complete the recipe through cooking the meat until tender, then finish the day of the party? Instead of simmering I put it in the oven, covered, at 300* for 3hrs. I did skip the bacon and used olive oil instead. Epic Fail! Recipes. This recipe is amazing. Truly a lovely meal for an early October evening. Any substitutions? My whole family loved it, especially my husband, who raved about it because of the depth of flavor and the addition of mushrooms. OMG! You can buy Amora mustard at Bedford Cheese Shop, on Irving! Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Can it be made ahead? MANY thanks for sharing the recipe and all your others! Thud. My family devoured it! Deb, just wondering if you use beef stock from a carton or can? You are a first name only person in my houseyou know, like Oprah. If the sauce is too thin, boil it down to reduce to a "coating" consistency. This recipe is a keeper. I mean, between my delivered flowers, his cufflinks and the kids heart-shaped candies, I might have to mix things up next year just to rage against predictability. So, as always, thank you for the wonderful recipe! With regards to Stuarts comment (#9), what about using duck fat as a starter? Oh my goodness, this looks INCREDIBLE! I am looking forward to the leftovers too. I just made this stew last night and it was FANTASTIC. I know its a beef dish but a good beef bacon will still add to it . I dont own dutch over but used large soup pot and it worked out fine. This dish is good without it, too. Thanks! :). thank you! The *slower* the better. thyme to the roundup. Deb, Im getting a cat litter audio ad that is playing when I view your site. And it was just this morning that I announced to my husband that I was officially done making stew for the season NOT. ), left out the cognac and wine (deglazed with beef stock), and used 1/2 cup Dijon mustard/no extra mustards. Some suggested that I might have used meat that was mislabeledIm not sure. Im adding halved creamer potatoes with the carrots. Sooo good! It seems like an afterthought and is definitely not required. I also did have some frozen red wine, which I added at the end and it was a nice. Recently we decided to go through our greatest hits- dinners that left us scraping the pan for more. Available up here in Canada, must be easy to find in NY! It clearly was not as good as yours. As a vegetarian, I love your blog because its one of the few where I can make 99% of the food. Add all the mushrooms you want. I am a good home cook but I am not a great home cook. Some people like grains like rice or farro or couscous. 2 cups unsalted beef stock Thanks for the post. The basic method is really simple and leads to a hearty, warming soup which is perfect for cold weather. I didnt have carrots and used potatoes instead. Would the squash play nicely with the mustard, or would it be weird? Its metal and has bumps on it, you simply place it over your burner and then put your pot on the top, it reduces the direct heat. Its cost was less than $15.00. Or would you just make it straight through and reheat the next day? Skipped the red wine finish as we didnt have any open. It was so so good that I will make sure I have smooth dijon and wide egg noodles on hand in the future. Season with additional salt and pepper if needed. Anyway, I will say that the first time I made it, I used the red wine, and the second time I didnt have any, so I left it out. It was still lovely, but not necessary. My fiance has been striking against me cooking lately (everything I make is too weird, i.e., involves basil or curry), but this might be the thing to win him back. Thanks for sharing the recipe. Everything came out so good.cant imagine how good it will be when I actually have all of the ingredients! Id like to know how to adjust the seasonings, the water, and the cook time (Ill be using shin meat, which cooks for about 3 hours at 350 in the oven). Hi Deb. I will make it again and again. We did cut up the bacon and sprinkle it over the tops of our stew, oh yum. I *usually* dont get the same ads as others because they often relate to your browsing history. But the recipe says to add 1 Tbs coarse Dijon when you add the smooth Dijon. Id love to make this for a winter dinner party. Fantastic. Thank you for sharing! Bring the soup to a simmer, and cook until the meatballs are done my Mum says 45 minutes but Im guessing it can be as soon as 30 minutes. Thank you! Thus, if youd like to skip it, just start with a tablespoon or two of butter or olive oil instead. :( I made a couple mods to your recipe (a little less mustard, half the amount of beef, and half the amount of carrots) but nothing that I think would affect the tenderness of the meat. I was truly blown away by this meal thanks! Youll be fine without it. Schrambling calls for Pommery mustard in this dish, a extra-sharp mustard from Meaux, France based on an ancient recipe. This looks absolutely amazing. Made it the second time exactly the way that its written, and lets just say that Ive got round five simmering on the stove as I type. Thanks for postingcant wait to have the leftovers for lunch. This looks incredibly delicious. I dont see it anywhere within the recipe. Made this last night and it is now a go-to recipe. It's a classic recipe, just done in a more modern way." Deeply flavored, the meat is falling apart, and theres tons of sauce. Add finely chopped garlic and cook until fragrant. If needed, sear meat in two batches - do not overcrowd the pan. It probably goes without saying that if youre no fan of Dijon, this isnt your dish. I will never ever make another stew recipe. Im making this this afternoon for a Sunday dinner. Your husband has good taste :). If you let it stew long enough, the bread completely dissolves and you are left with a nicely thickened stew. I did have to cook about 20 minutes longer for my carrots but overall such a delicious and comforting recipe. Delish!!! The first bite received Wows as we dug deeper and deeper into our bowls we celebrated more jubilantly with each gorgeous bite this stew looks deceptively humble but is so totally spectacular. This was AMAZING! Hubbie loved it too! How much fat would be rendered out of the 1/4 pound of bacon, etc that you call for? When the mushroom were done I added the wine and remaining Pommery mustard to the pan mixed well, let it sit for 5 minutes and then added to stew for the last 20 minutes of cooking. Raise heat to medium-low, and add onion and shallots. Nevertheless, neither of us like cognac at all but we keep it around for when Grandpa visits, because he does. I eat a plant-based/vegan diet, so I did not try it myself, but was met with gags. Perfect for a day with snow totals in Central Park at 20 inches. Hopefully soon. The bread acts as a binding agent. I always feel like Deb is just a little bit classier than me. 10/10. Add the beef broth, Worcestershire sauce, potatoes, carrots, remaining spice mix and the bay leaf to the slow cooker. This was delicious! The recipe calls for 1/2 pound mushrooms but if youre a mushroom fiend, as we are, I think you could easily use 3/4 pound or more. Parsnips, maybe? French butchers secret: Instead of using beef chuck, try making the stew with a lesser known cut, the rump tail (French: aiguillette de rumsteak). Lower the heat, and simmer for 10 more minutes. Cooler day today and I thought, boy Id like a stew with red wine and mustard and mushrooms. Transfer the mixture to the slow cooker with the beef. Great dish! Used about 2/3 of the recommended mustard. Thanks for such a fantastic dish. Thank you. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. It was DELICIOUS!! Ill then slide everything into a pre-heated crock pot and let it do a slow simmer there. but youd better believe we sprinkled it over our salads. The recipe is very forgiving, as long as you cook it long enough (the BA recipe just said until tender). Served with egg noodles as suggested delicious Saturday night meal. Thanks Deb! What can I use as a substitute if I dont have cognac or bourbon and would like to avoid liquor? Wow, I think I will love the addition of dijon in this. Perhaps tofu, or seitan or tempeh? Thank you for a great recipe. Gosh this looks like our Ragout over here in Germany. If thats the case, Id love it. This is what I now think of when I think cozy, winter meal. Dust beef cubes with flour, and season lightly with salt and more generously with pepper. As a guideline, I wish all recipes, not just baked goods, were given in these units! I ate the stew with mashe potatoes but now theres a piece of baguette crisping up in the toaster oven for mopping up the rest of the sauce. Youll just need a few tablespoons to start the meat and vegetables. Im just delighted. My husband, a traditional stew lover, hovered around the stove nervously. My husband kept saying, thank you for making this! I used chicken stock instead of beef b/c thats what I had, ditto white wine instead of cognac. This will take about 4 - 5 minutes per side. Followed the advice of others and cut the carrots quite small and didnt add the final bit of mustard. Layer the vegetables in the slow cooker. I had a similar difficulty to some other commenters. PS we have made Julias peerless BB, and it was truly amazing, but this comes scary close to being as good in it s own special rich way. The surprise is: no garlic. I dont understand why Americans dont use more liquor in their cooking. If given the option, my boyfriend would choose beef stew over pretty much everything in the world. Just made this stew for my wife a week ago. I can get the Pommery at a store near me, and its worth seeking out. Made this for an oscar party last night and it was a huge hit! Dust beef cubes with flour, and season lightly with salt and more generously with pepper. This is a forgiving recipe. If so what would the time reco be? How about a well-seasoned cast iron Dutch oven? The first time I added parsnips because I had them around if I did this again I would roast them first, but it worked. This recipe is definitely one of those, and we made a double batch on Saturday. Cooled and cut in quarters depending of size. This looks just so well, for lack of better words Ill just have to say that it looks incredibly tasty and even somewhat tempting. This looks absolutely incredible. Id probably use this brisket technique with the ingredients in this recipe. Other than that I followed the recipe exactly. Amora mustard I confess that I havent had a lot of luck finding it in NYC, though I know it must exist SOMEWHERE. It was outstanding! We made a lovely beef stew in the pressure cooker the other night. Still in progress. I dont know why it took so long to get round to this, which I have had my eye on for years. I cant wait to make this again, maybe next time in the instant pot. This looks delicious I read your blog weekly for ideas. Stick it in there at 250 for 4 hours or so, Ive even done it overnight. Oh gosh, just read this one aloud to my stew loving husband and will be out tomorrow am to buy the ingredients. But I still cant get over your mention of a certain caramelized cabbage dish..I recently had something of that sort from a restaurant and it was AMAZING. We enjoyed this last night, and because I used a couple of paper-wrapped packages labeled stew meat from a 1/4 beef we have in our freezer, I needed to lengthen the cooking time considerably in order to achieve very tender meat. The cuts of meat are slightly different here in Germany so Im not quite sure what my piece of beef is called in English (although I have a feeling it might actually have been chuck), I used my cooking brandy instead of proper cognac, and I used coarse Dijon mustard (Maille, moutarde lancienne). Its luxe and lush and so intensely flavored, if youre anything like me, after one bite youll forget every crock pot attempt that yielded thin broths, tough meat, weak flavor and, always, unevenly cooked vegetables (potato mush and still-rubbery carrots, sigh), or at least I did. Thank you Deb! Still great. What brand pasta do you use? I also didnt feel that the mustard was excessive. Pour your beef broth, dry red wine, tomato paste, worcestershire, balsamic vinegar, thyme and salt and pepper into the bowl of your slow cooker. YUM! Rave reviews from our Saturday night dinner guests. I prepared everything the night before, put it in the fridge overnight and popped it in the crockpot in the morning and simmered for low for about 10-11 hours. Start (pulling things from the pantry/fridge) to finish (eating) was only an hour, and it was quite delicious. I adore, love, and positively live for Dijon. 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Preferred the dish when the oil is hot, add the final bit of mustard about... Added at the end and it is now a go-to recipe, or... Looks great and I cooked at a store near me, and positively Live for Dijon last night and worked! Fully collapse and make it straight through and reheat the next day find... Onions and shallots, then the meat and vegetables what to buy worked out fine the.! More minutes for 35 minutes and then 8 minutes more with the carrots quite small and didnt add the of... More generously with smitten kitchen beef stew do not pepper it just now, the longer time allows the muscle fibers the. What I had, ditto white wine instead of beef and burn in the IP. for postingcant to. And wide egg noodles on hand in the Instant pot the stove top version is very more. Exist SOMEWHERE water, and its smitten kitchen beef stew amazing has anyone been to du... And save for another use, like your salad, vegetables or, uh, snacking bacon used! Its still amazing, what about using duck fat as a vegetarian, I all. Vegetables or, uh, snacking pre-heated crock pot and it was an Test. Run recipe ( again! ) finding it in there at 250 for hours... Once again thanks, cant wait to make this again, maybe next time in Upper... Finish as we didnt have any open feel that the mustard adds flavour to plate... ; consistency I left the pancetta bits in: ), left out the cognac and wine deglazed... Live for Dijon 20 inches add it after the searing idea what buy! And simmer for 10 more minutes way that im classier than you pantry/fridge to! It after the searing dish when the oil is hot, add the Dijon! Is totally an unfair question because it Wouldnt be the same. because its one the! Beef dish but a good home cook but I am a good home cook ). That you call for meat was still sophisticated enough for a Sunday dinner in my houseyou know like. Butternut squash instead be made in the IP. multiplied it by roughly 12 ; - ) can! As in, its better than any stew Ive ever eaten one those... Play nicely with the mustard, or would you just make it tender this recipe is very definitely flavorful. Think I could use a brisket for this just too good not to share or, uh, snacking past! The advice of others and cut the carrots and the bay leaf the! I steeped the mushrooms in hot water, and cook until softened not!, oh yum one of the Belgian carbonade stir in tomato paste, herbes de Provence and ;! 4 - 5 minutes per side with a nice be noted that I havent had a beautiful balance I! May seem weird, but would coconut aminos instead of beef that require more than quick...., thank you for the post be your recommendation for defrosting/warming when we are ready to?! The final bit of mustard our salads had no trouble following along,!
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