Dijon and Cognac Beef Stew
While complex in flavor, this stew is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting, and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.
Servings: 5
Equipment
- 1 Dutch oven
- 1 Large bowl
- 1 Medium skillet
Ingredients
- 1/4 lb Bacon, chopped
- 1 ea Onion, diced
- 3 ea Shallots, diced
- 4 Tbsp Butter
- 2 lbs Beef chuck, 1" cubes
- 2 Tbsp Flour
- 1/2 cup Cognac
- 2 cups Beef stock
- 3/4 cup Dijon mustard
- 4 ea Carrots, sliced into half-moons
- 1/2 lb Mushrooms, mushrooms, stemmed, cleaned and quartered
- 1/4 cup Red wine
Instructions
- Place bacon in a Dutch oven over low heat, and cook until the fat is rendered. Use a slotted spoon to transfer to a large bowl.1/4 lb Bacon, chopped
- 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.1 ea Onion, diced, 3 ea Shallots, diced
- 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.4 Tbsp Butter, 2 lbs Beef chuck, 1" cubes, 2 Tbsp Flour
- Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock and 1/2 cup of the Dijon mustard. Whisk to blend, then return the meat and onion mixture to the pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1½ hours.1/2 cup Cognac, 2 cups Beef stock, 3/4 cup Dijon mustard
- Add carrots, and continue simmering for 30 minutes, or until slices are tender.4 ea Carrots, sliced into half-moons
- Heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.1/2 lb Mushrooms, mushrooms, stemmed, cleaned and quartered
- Stir mushrooms into stew along with remaining mustard and red wine. Simmer for 5 minutes, then taste, and adjust the seasoning. Serve hot.1/4 cup Red wine