Dijon and Cognac Beef Stew
- 1/4 pound salt pork or bacon, diced
- 1 large onion, finely diced
- 3 shallots, chopped
- 4 tablespoons unsalted butter, or as needed
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1/2 cup Cognac or other brandy
- 2 cups beef broth
- 1/2 cup Dijon mustard
- 1/4 cup Pommery or whole-grain mustard
- 4 large carrots, peeled, halved lengthwise, and cut into half-moons
- 1/2 pound white mushrooms, stemmed and quartered
- 1/4 cup dry red wine
- Produce
- Carrots, large (4)
- Mushrooms, white (1/2 pound)
- Onion, large (1)
- Shallots (3)
- Meat
- Beef chuck, boneless (2 pounds)
- Salt pork or bacon (1/4 pound)
- Canned Goods
- Beef broth (2 cups)
- Condiments
- Dijon mustard (1/2 cup)
- Pommery or whole-grain mustard (1/4 cup)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Dairy
- Butter, unsalted (4 tablespoons)
- Beer, Wine & Liquor
- Cognac or other brandy (1/2 cup)
- Red wine, dry (1/4 cup)
Preparation
Read recipe preparation on amateurgourmet.com
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Recipe Stats
Published June 12, 2012 (8 months ago).
82 people saved this recipe.
