Dijon And Cognac Beef Stew Recipe 385

DIJON AND COGNAC BEEF STEW

Steps:

• In a large Dutch oven or other heavy pot, heat the olive oil and two tablespoons of butter on medium-low heat. Add the onion and shallots, and saute until softened (but not browned), about 10 minutes. Transfer to a large bowl.
• Toss the beef cubes with flour and season with salt and pepper. Melt an additional tablespoon of butter in the pot, then increase the heat to medium. Working in three batches, brown the beef on all sides until it is well-browned. Transfer to the bowl with the onions. Repeat with the remaining batches.
• Carefully add the Cognac to the pot and cook, stirring, until the tasty browned bits have loosened. Whisk in the stock, Dijon, and 1 tablespoon of the whole-grain mustard until the mixture is smooth. Return the meat and onions to the pot, then cover, lower the heat to medium-low and simmer for 30 minutes.
• After 30 minutes, add the carrots and potatoes. Re-cover and simmer for an additional hour.
• While the stew is simmering, cook the mushrooms: in a small skillet, heat the remaining tablespoon of butter. On medium-high heat, saute the mushrooms until they are browned and tender.
• After the stew has simmered for an hour, add the mushrooms, remaining 3 tablespoons of whole-grain mustard, and the red wine. Simmer uncovered for an additional 30 minutes, then check for seasonings, adding salt and pepper if necessary.

DIJON AND COGNAC BEEF STEW RECIPE - (3.8/5)

Steps:

• 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 spoon, and discard. 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. If necessary, add 2 tablespoons butter to the pan 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 pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef. 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 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/2 hours. 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. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

DIJON AND COGNAC BEEF STEW

Steps:

• Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. 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.
• 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.
• Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
• Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
• Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

DIJON AND COGNAC BEEF STEW

Steps:

• Preparation 1) Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. 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. 2) 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. 3) Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours. 4) Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned. 5) Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot. Tip: For a slow-cooker version, render the salt pork in a large sauté pan, then sear the flour-dusted beef cubes in the fat. While the beef is browning, add onions, shallots, carrots, mushrooms and red wine to the slow cooker, along with the browned beef. Add Cognac to the empty pan, and deglaze. Add 1 cup stock (instead of 2), Dijon mustard and 1 tablespoon Pommery mustard. Transfer to the slow cooker. Cook on low for 6 to 8 hours. Add the remaining 3 tablespoons Pommery mustard and warm through before serving.

DIJON AND COGNAC BEEF STEW

Steps:

• Sauté salt pork in large skillet over medium heat until golden. Remove with slotted spoon to a 7-quart Dutch oven. Add onion and shallot to skillet and brown quickly over high heat. Add garlic and brown another minute. Transfer with slotted spoon to Dutch oven. Coat beef cubes in seasoned flour, shaking off excess. Add butter to same skillet, as necessary, and brown meat in batches. (Do not overcrowd, or beef will not brown properly). Transfer to Dutch oven as it is browned. Pour Cognac into skillet and reduce by half. Stir in stock and wine and bring to boil, scraping up any browned bits. Stir in Dijon mustard, 1 tbsp of the coarse mustard, and truffle honey, and add to beef in pot. Add reserved pork rind. Bring to simmer, cover partially, and cook until beef is barely tender, about 2-1/2 hours. Add carrots and cook another 10 minutes. Heat 3 tbsp butter in large skillet over medium high heat, add mushrooms and brown well. Add wine and remaining coarse mustard and boil about 30 seconds. Stir mushroom mixture into stew and simmer another 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)