Czech Beef Stew with Mustard Sauce

Method

1. Dice beef and season with salt.
2. In a pot, melt butter over medium heat, add onion, and sauté until golden.
3. Add carrots, parsnips, and beef, and cook for 5 minutes.
4. Pour in beef stock, bring to a boil, then simmer for 1 hour.
5. Stir in mustard, sugar, and vinegar, and simmer for 10 more minutes.
6. Serve with a side of dumplings or crusty bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.