Dijon and Cognac Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 lb salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 - 4 Tbsp unsalted butter
2 lbs beef chuck, in 1 inch cubes
2 Tbsp all purpose flour
kosher salt
black pepper
1/2 C Cognac
2 C beef stock
1/2 C dijon mustard
4 Tbsp Pommery mustard or other whole grain dijon
4 large carrots, peeled and cut into half-moon slices
1/2 lb mushrooms, stemmed, cleaned and quartered
1/4 C red wine
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Directions: |
Directions:Place salt pork in a Dutch oven over low heat, 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 - 15 minutes. Use a slotted spoon to transfer to a large bowl.
If necessary, add 2 Tbsp butter to the pot 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 pot. Cook over medium high heat until well browned, almost crusty, on all sides, then transfer to the bowl with onions. Repeat with remaining beef.
Add Cognac to the empty pot and cook, stirring until the bottom is deglazed and the crust comes loose. Add stock, dijon mustard and 1 Tbsp of Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover 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 Tbsp butter in a medium skillet over medium high heat and saute mushrooms until browned.
Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste and adjust seasoning. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: For a slow-cooker version, render the salt pork in a large saute pan, then sear the flour-dusted beef cubes in the fat. While the beef is browning, add onions, shallots, carrots, mushrooms and red wine to the slow cooker, along with the browned beef. Add Cognac to the empty pan and deglaze. Add one cup stock (instead of two), dijon mustard and 1 Tbsp Pommery mustard. Transfer to slow cooker. Cook on low 6 - 8 hours. Add the remaining 3 Tbsp Pommery and warm through before serving.
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