1/1/2018 Dijon and Cognac Beef Stew Recipe - NYT Cooking

Dijon and Cognac Beef Stew

By Regina Schrambling YIELD 4 to 6 servings TIME About 3 hours

INGREDIENTS PREPARATION

¼ pound salt pork, diced Step 1

1 large onion, finely diced 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
3 shallots, chopped
spoon, and discard. Raise heat, and add onion and shallots. Cook until
2 to 4 tablespoons butter, as needed softened but not browned, 10 to 15 minutes. Use a slotted spoon to
2 pounds beef chuck, in 1-inch transfer to a large bowl.
cubes
Step 2
2 tablespoons flour
If necessary, add 2 tablespoons butter to the pan to augment fat. Dust
Salt and freshly ground black pepper
beef cubes with flour, and season with salt and pepper. Shake off
4 tablespoons butter, as needed excess flour, and place half the cubes in the pan. Cook over medium-
½ cup Cognac high heat until well browned, almost crusty, on all sides, then transfer
to a bowl with onions. Repeat with remaining beef.
2 cups beef stock
½ cup Dijon mustard Step 3
4 tablespoons Pommery mustard 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
4 large carrots, peeled and cut into
tablespoon Pommery mustard. Whisk to blend, then return meat and
half-moon slices
onion mixture to pan. Lower heat, cover pan partway, and simmer
½ pound mushrooms, stemmed, gently until meat is very tender, about 1 1/2 hours.
cleaned and quartered
¼ cup red wine Step 4
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.

Step 5
Stir mushrooms into stew along with remaining mustard and red wine.
Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

PRIVATE NOTES

Leave a Private Note on this recipe and see it here.

https://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew?em_pos=medium&emc=edit_ck_20171230&nl=cooking&nlid=80908073 1/1