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Beef Stew with Cognac and Horseradish Mustard Recipe

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This recipe for Beef Stew with Cognac and Horseradish Mustard, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Shea
Added: Sunday, October 14, 2007


Few tbsps. olive oil (to coat pan)
2 lbs. beef chuck, cubed
2 large sweet onions, sliced
2 shallots, chopped
2 cloves garlic, minced
¼ cup flour
salt and pepper to taste
½ cup cognac or brandy (or ¼ cup plus ¼ cup red wine)
1 14 oz. can beef broth (I like College Inn) plus 1 can water
1 cup chopped tomatoes or 1 8 oz. can Hunts tomato sauce
2 bay leaves
1 tsp. dried thyme or 1 tbsp. fresh thyme
1/3 cup horseradish mustard or Dijon
Carrots and potatoes
8 oz. fresh mushrooms, quartered

Mix flour, salt, and pepper; coat beef cubes and brown well on all sides in olive oil in a large sauce pan. Remove beef from pan; add onions and shallots and sauté until slightly caramelized. Add garlic and sauté a few minutes more. Deglaze pan with cognac (and wine if using). Stir in broth, tomatoes, bay leaves, thyme, and mustard. Stir well and scrape up any brown bits from the bottom of the pan. Add beef and simmer on low heat for 1 to 1 ½ hours until beef is tender. Add carrots and potatoes and simmer until tender. In the meantime, sauté mushrooms in olive oil until browned. Add mushrooms to stew and simmer a few minutes more before serving. Serve with lots of crusty bread to sop up the sauce—it’s too good to leave on the plate!

Personal Notes:
Personal Notes:
This recipe is about the only benefit I personally got from our family’s summer membership at a fitness club a few years back. I copied this recipe from an old issue of Oprah magazine while waiting for the boys to finish their workout…




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