Dijon Braised Beef

An orange le creuset


  • 2 pounds stew meat (ask your butcher for chuck stew meat )
  • 1 teaspoon kosher salt
  • 1/4 cup dijon mustard
  • 1/2 cup beef bone broth
  • 2 sprigs rosemary


Preheat and Prep: You’ll need to use your bottom rack for this, so make sure it has been placed as low as possible. Preheat your oven to 300 degrees F, if you have the option DO NOT use convection (this will dry out your meat). Unwrap your stew meat, spread out, and sprinkle the kosher salt evenly over the meat. Let sit for about 20 min. You will see the salt melt, turn into liquid, and eventually, the liquid will return back into the meat. This will ensure that the salt has traveled down into your meat truly salting each piece.

Cubed raw meat on with salt sprinkled on top

Transfer meat to your dutch oven, add mustard, coat the meat evenly.A white pot on a stove filled with raw dijon braised beef

Add beef stock and place the sprigs of rosemary on top.

A woman's hand adding rosemary to a white pot full of raw Dijon Braised Beef

Place lid on the dutch oven and bake in your oven for one hour.

A white pot being placed into a hot oven

After one hour remove the lid and continue baking for one more hour.

A white pot without it's lid on

Remove from oven and ENJOY!