Dijon and Cognac Beef Stew2016-03-05
Course: Main Course
Cook Time: 3 hr
Total Time: 3 hr
- 1⁄4 pound salt pork diced
- 1 large onion finely diced
- 3 shallots chopped
- 2-4 tablespoons butter as needed
- 2 pounds beef chuck in 1-inch cubes
- 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
- 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. 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.
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