Beef in Red Wine

On a clean cutting board and using a utility knife, cut the beef into about 2-inch pieces.
Season with salt and pepper.
Then, dust with flour coating on all sides. Dust off excess.
Add cooking 1 tbsp cooking oil to the Dutch-oven.
Sear meat on medium-high. Do this in batches to prevent crowding.
Turning to ensure it browns on all sides.
Note - If the meat is stuck to the pan don't force it to release. It means it still needs time to sear. Wait a minute then try again.
Once all the meat is seared, take it out of the pan and set aside - keep warm.
To the same pan, add remaining oil and the onions.
Add a pinch of salt and sauté until onions are translucent.
Then, add the garlic and ginger - sauté for another minute.
Next, add the red wine and mustard paste.
Deglaze the pan with a silicone spatula (or wooden spatula) - for about 2 minutes.
Then, return the seared beef back to the pan.
Add the stock and lemon juice - season with salt and pepper.
Cover the pan and cook on medium to low heat (stovetop) for about 2 hours or until fork tender.
Taste and adjust seasoning.

Ingredients