Ingredients: |
Ingredients: 1/4 lb bacon, diced
1 large onion, finely diced
3 shallots, diced
4 Tbsp unsalted butter or as needed
2 lbs boneless beef chuck or stew beef
2 tbsp all-purpose flour
salt and freshly ground pepper
1/2 C Cognac or other brandy
2 C beef broth
1/2 C Dijon mustard
1/4 C Pommery or whole-grain mustard
4 large carrots, peeled, halved lengthwise, and cut into half-moons
1/2 lb white mushrooms, stemmed and quartered
1/4 C dry red wine
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Directions: |
Directions:Place the bacon in a Dutch oven or heavy pot over medium-low heat and cook until the fat is rendered. Remove the sold pieces with a slotted spoon and discard. Raise the heat, add the onion and shallots, and cook until softened but not brown, about 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
If necessary, add 2 Tbsp butter to the pot to augment the fact and increase the heat to medium-high. Dusk the beef cubes with flour and season with salt and pepper. Shake off any excess flour and place half the cubes in the pot. Cook until well browned, almost crusty, on all sides, then transfer to the bowl with the onions. Repeat with the remaining beef.
Add the Cognac to the pot, and cook, stirring until the bottom is deglazed and the crust comes loose. Add the broth, Dijon mustard and 1 tablespoon whole-grain mustard and whisk to blend, then return the meat and the onion mixture to the pot. Lower heat, partially cover the pot, and simmer gently until the meat is very tender, about 1-1/2 hours.
Add the carrots and continue simmering for 30 minutes, or until tender.
Meanwhile, melt 2 tablespoon butter in a medium skillet over medium-high heat, and sauté the mushrooms until browned and tender.
Stir the mushrooms into the stew, along with the remaining 3 tablespoons of whole-grain mustard and the red wine. Simmer for 5 minutes, then taste and adjust the seasoning |
This recipe for Dijon and Cognac Beef Stew is from