Dijon and Cognac Beef Stew

By Regina Schrambling · cooking.nytimes.com

4 to 6 servings

2 hrs 15 min

A French-style beef stew enriched with Dijon and whole-grain mustards, Cognac, and mushrooms; braised until tender.

prepPreheat oven to 325°F / 160°C (optional, for gentler braising)
115 g salt pork, diced	Render salt pork	Stir in mushrooms, remaining mustard & wine, simmer 5 min
1 large onion, finely diced	Cook onion & shallots until softened, 10–15 min
3 shallots, chopped	Cook onion & shallots until softened, 10–15 min
30 g unsalted butter	Brown beef in batches, 8–10 min per batch
900 g beef chuck, in 1-inch cubes
15 g all-purpose flour
Kosher salt and black pepper
120 ml Cognac	Deglaze with Cognac, add stock & mustards, simmer 1½ hrs
480 ml beef stock
120 ml Dijon mustard
4 large carrots, peeled and cut into half-moon slices	Add carrots, simmer 30 min
225 g mushrooms, stemmed, cleaned and quartered	Sauté mushrooms in butter until browned, 5–7 min
3 tablespoons Pommery mustard or other whole-grain Dijon mustard (remaining)
60 ml red wine

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