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Dijon and Cognac Beef Stew




Source of Recipe


the web


Recipe Introduction


Yield: 4 to 6 servings.



List of Ingredients




1/4 pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons butter, as needed
2 pounds beef chuck, in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
4 tablespoons butter, as needed
1/2 cup Cognac
2 cups beef stock
1/2 cup Dijon mustard
4 tablespoons Pommery mustard
4 large carrots, peeled and cut into half-moon slices
1/2 pound mushrooms, stemmed, cleaned and quartered
1/4 cup red wine.



Recipe



Place salt pork in a Dutch oven or a large heavy kettle over low
heat, and cook until fat is rendered. Remove solid pieces with a
slotted spoon, and discard. Raise heat, and add onion and shallots.
Cook until softened but not browned, 10 to 15 minutes. Use a slotted
spoon to transfer to a large bowl. If necessary, add 2 tablespoons
butter to the pan to augment fat. Dust beef cubes with flour, and
season with salt and pepper. Shake off excess flour, and place half
the cubes in the pan. Cook over medium-high heat until well browned,
almost crusty, on all sides, then transfer to a bowl with onions.
Repeat with remaining beef. Add Cognac to the empty pan, and cook,
stirring, until the bottom is deglazed and the crust comes loose. Add
stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to
blend, then return meat and onion mixture to pan. Lower heat, cover
pan partway, and simmer gently until meat is very tender, about 1 1/2
hours. Add carrots, and continue simmering for 30 minutes, or until
slices are tender. As they cook, heat 2 tablespoons butter in medium
skillet over medium-high heat, and sauté mushrooms until browned and
tender. Stir mushrooms into stew along with remaining mustard and red
wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.