If you’re feeling cold, down or just need a good dish to put in your mouth, this delicious stewed beef with potatoes is made for you. Its secret? A touch of mustard. Ingredients (for 4 people) 100 g bacon 800 g stewing beef, cut into large cubes 3 large carrots 400 g small potatoes (or regular potatoes if you don’t have them) 2 onions 1 tablespoon tomato concentrate 2 tablespoons Dijon mustard 2 tablespoons old-fashioned mustard 500 ml beef broth 150 ml brandy (optional) 50 ml red wine (optional) 1 small sprig of rosemary or 1 teaspoon dried rosemary 1 or 2 sprigs of thyme or 1 teaspoon dried thyme 1 bay leaf Flour Olive oil Black pepper Salt Preparation 1. Brown the bacon cut into strips over medium heat in an uncovered pressure cooker or regular saucepan. If it doesn't have much fat, add a little oil. 2. While the bacon is browning, chop the onion (it doesn't need to be very small pieces) and peel and cut the carrot into not-so-thin slices. 3. Dredge the meat in a plate with flour. 4. When the bacon is crispy, remove it with a skimmer onto a plate with kitchen paper. What we're really interested in is the fat. 5. Brown the beef in the pan with the bacon fat, being careful not to let the flour burn. Do this in batches so that the meat doesn't pile up, and when it's browned, remove it to a deep plate and season with salt and pepper. 6. In the same pan, adding a little oil if necessary, sauté the chopped onion with a pinch of salt until soft and transparent (about 10 minutes). 7. Add the tomato paste and let it cook for two or three minutes. 8. Moisten with the brandy and wine, and deglaze the bottom of the pan well with a spatula or wooden spoon. 9. Add the Dijon and old-fashioned mustard and mix well. 10. Add the meat and any juice it has released, the stock, rosemary, thyme and bay leaves. 11. If using a pressure cooker, cover and cook on a low heat for about 20 minutes after the valve has risen. If using a normal pan, cook with the pan almost completely covered for an hour. 12. Depressurize the pan or uncover the pan and, if sprigs of thyme and rosemary have been used, remove them. Add the carrots cut into thick slices and the potatoes peeled and cut into not-too-large pieces (see video). Cook for another 20 minutes on a low heat. 13. Adjust the salt and pepper. Serve with the bacon on top, reheated in the microwave or in a frying pan. English: Tip: If you really like mustard, you can add a little more at the last minute. Subscribe to our channel: / elcomidistaenelpaÍs Visit: https://elcomidista.elpais.com Follow us on Facebook: / elcomidista Follow us on Twitter: / elcomidista Follow us on Instagram: / elcomidista Welcome to the official EL COMIDISTA channel in EL PAÍS! Every week we publish new videos about gastronomy, recipes, restaurants, products, culinary crazy ideas and much more. Subscribe to our channel now!: / elcomidistaenelpaÍs El Comidista is a very nice website that includes recipes, information about kitchen gadgets, restaurants, products and any other nonsense that occurs to its authors.