INSTRUCTIONS

1. Position rack in bottom third of oven. Preheat to 325°F.
2. Pat beef dry with paper towel. Season with 1 ½ tsp salt. Heat oil in a large, ovenproof pot over medium-high heat. Add half the beef. Cook, turning occasionally, until browned on all sides, about 8 to 12 minutes. Transfer to a large plate. Repeat with remaining beef.
3. Discard fat from pot, then return to medium heat. Add 2 tbsp butter. Once melted, add onion and garlic. Cook, stirring occasionally, until onion has softened, about 6 to 8 minutes. Stir in flour to coat. Cook for 1 minute. Stir in paprika, then wine until combined. Stir in beef broth. Bring to a full rapid boil over high heat until the scent of alcohol burns off, about 3 to 4 minutes. Return beef to the pot (with any juices) and stir in mustard. Return to a boil, then cover with lid. Transfer to bottom third of oven. Cook until beef is almost tender, about 2 hours. Remove stew from oven, then stir in parsnips and carrots. Cover, then return to bottom third of oven and cook until beef and vegetables are very tender, approximately 45 minutes to 1 hour.
4. Meanwhile, heat a very large frying pan over medium-high heat. Add mushrooms. Cook, stirring often, until browned, 6 to 8 minutes. Stir in remaining 2 tbsp butter until fully melted and combined, 1 to 2 minutes. Season with ¼ tsp salt and black pepper. Set aside.
5. Stir sour cream into stew until fully combined. Stir in mushrooms.
6. To serve, top with more sour cream and dill. Serve alongside crusty bread.