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Yum-O Stewed Beef in Smoky Mustard Sauce

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“Inspired by my parents' cooking style of "working with what you got", and Rachael Ray's no fuss "measuring" I came up with this wonderful marinade/sauced beef last night. All measurements are to taste, but once you try it, it'll knock your socks off!”
5hrs 30mins

Ingredients Nutrition


  1. Remove all fat, gristle and silverskin from roast.
  2. Slice into 3/4 inch 'steaks'.
  3. Cut each steak into 3/4 inch strips, then cube strips into bite sized pieces.
  4. In a separate bowl, combine marinade ingredients, mix well with whisk.
  5. Add meat to marinade mixture, making sure all meat has been covered by liquid.
  6. Cover bowl with plastic wrap, pressing wrap to touch the marinaded meat.
  7. Refrigerate overnight.
  8. Place meat mixture (including all liquid) in slow cooker on low for minimum of 5 hours (best done in the morning for evening dinner). Test one piece after then to see if doneness is to your liking.
  9. Pour off sauce into separate pot and place on stove to boil, adding 3 tbsp thickening agent (equal parts flour or corn starch and cold water). Adjust to desired consistency.
  10. Serve with rice or pasta. Don't forget your veggies!

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