Dijon and Cognac Beef Stew
2 hrs 15 min4 to 6 servings
A French-style beef stew enriched with Dijon and whole-grain mustards, Cognac, and mushrooms.
| 115 g salt pork, diced | Render salt pork until fat releases | Cook onion & shallots until softened, 10–15 min | Brown beef in batches over medium-high heat | Deglaze with Cognac, add stock & mustards, simmer 1½ hrs | Add carrots, simmer 30 min until tender | Stir in mushrooms, remaining mustard & wine, simmer 5 min |
| 1 large onion, finely diced | ||||||
| 3 shallots, chopped | ||||||
| 30 g unsalted butter (for aromatics) | ||||||
| 900 g beef chuck, in 1-inch cubes | ||||||
| 15 g all-purpose flour | ||||||
| Kosher salt and black pepper | ||||||
| 120 ml Cognac | ||||||
| 480 ml beef stock | ||||||
| 120 ml Dijon mustard | ||||||
| 15 g Pommery mustard or other whole-grain Dijon mustard | ||||||
| 4 large carrots, peeled and cut into half-moon slices | ||||||
| 30 g unsalted butter (for mushrooms) | Sauté mushrooms in butter until browned | |||||
| 225 g mushrooms, stemmed, cleaned and quartered | ||||||
| 45 g Pommery mustard or other whole-grain Dijon mustard (remaining) | ||||||
| 60 ml red wine |
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