VIA NYT Cooking: https://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew
TGIF! I was inspired to share this recipe that I made a few weeks back. It takes time, but very comforting and enough for about 4-5 hearty servings. Be aware though, your home will “smell strong” after, you might want to light some candles, entirely worth it though!
Total Time
About 3 hours
Tips
I used most of this recipe but substituted pork for pancetta. I took a tips from a recipe for Auberge de la Madone’s beef stew to marinate the beef. I marinated the beef for a short time in red wine with fresh thyme, Rosemary, bay leaf, a pickling seasoning and peppercorns. When the stew began to simmer I added the zest and juice of a small orange. I also added/cut up a medium-sized potato for it when adding in the carrots, because… why not? I’d also suggest letting the carrots and potatoes simmer longer than 30 minutes so they have time to soften.
All the flavors popped in the finished product. I’d suggest using less mustard/citrus if that isn’t the flavor profile you desire though. Enjoy!
Ingredients
- ¼ pound salt pork, diced
- 1 large onion, finely diced
- 3 shallots, chopped
- 2 to 4 tablespoons unsalted butter
- 2 pounds beef chuck, in 1-inch cubes
- 2 tablespoons all-purpose flour
- Kosher salt and black pepper
- ½ cup Cognac
- 2 cups beef stock
- ½ cup Dijon mustard
- 4 tablespoons whole-grain Dijon mustard
- 4 large carrots, peeled and cut into half-moon slices
- ½ pound mushrooms, stemmed, cleaned and quartered
- ¼ cup red wine
Preparation
Step 1
Place salt pork in a Dutch oven 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.
Step 2
If necessary, add 2 tablespoons 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 a bowl with onions. Repeat with remaining beef.
Step 3
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 tablespoon whole grain 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 1½ hours.
Step 4
Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
Step 5
Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
