Dijon And Cognac Beef Stew Recipe
Ingredients
| Salt pork | 4 Ounce, blanched | |
| 5 minutes (rind removed and reserved), cut into small dice | ||
| Onion | 1 Large, chopped | |
| Shallots | 3 Large, chopped | |
| 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes All purpose flour Butter | ||
| 1/4 cup good quality Cognac | ||
| Beef Stock | 2 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| 1 tablespoon coarse ground French mustard | ||
| Carrots | 2 Large | |
| Ground pepper | 1 To taste | |
| Butter | 2 Tablespoon | |
| 7 ounces small fresh mushrooms, halved | ||
| 1/4 cup full bodied red wine | ||
| Salt | To Taste | |
Directions
Cook salt pork in heavy, large, nonaluminum skillet over medium heat until golden.
Remove with slotted spoon and transfer to 4 quart saucepan or Dutch oven.
Add onion and shallot to skillet and brown quickly over high heat.
Transfer to saucepan using slotted spoon.
Coat beef cubes with flour, shaking off excess.
Add butter to same skillet if necessary and melt over medium heat.
Add meat in three batches and brown well on all sides.
Adjust heat as necessary so that particles in pan do not burn.
Transfer meat to saucepan.
Pour Cognac into hot skillet and cook until only a thin glaze of liquid remains.
Stir in stock and bring to boil, scraping up any browned bits clinging to pan.
Add to beef along with Dijon mustard, 1 tablespoon coarse-ground mustard and reserved pork rind.
Bring to simmer, cover partially and cook until beef is barely tender, about 2 to 3 hours.
Add carrot and cook until fork tender.
Season to taste with salt and pepper.
Heat remaining butter in medium skillet over medium high heat.
Add mushrooms and brown well.
Add wine and remaining mustard and boil about 20 seconds.
Stir mixture into stew and let simmer for 5 minutes.
Remove with slotted spoon and transfer to 4 quart saucepan or Dutch oven.
Add onion and shallot to skillet and brown quickly over high heat.
Transfer to saucepan using slotted spoon.
Coat beef cubes with flour, shaking off excess.
Add butter to same skillet if necessary and melt over medium heat.
Add meat in three batches and brown well on all sides.
Adjust heat as necessary so that particles in pan do not burn.
Transfer meat to saucepan.
Pour Cognac into hot skillet and cook until only a thin glaze of liquid remains.
Stir in stock and bring to boil, scraping up any browned bits clinging to pan.
Add to beef along with Dijon mustard, 1 tablespoon coarse-ground mustard and reserved pork rind.
Bring to simmer, cover partially and cook until beef is barely tender, about 2 to 3 hours.
Add carrot and cook until fork tender.
Season to taste with salt and pepper.
Heat remaining butter in medium skillet over medium high heat.
Add mushrooms and brown well.
Add wine and remaining mustard and boil about 20 seconds.
Stir mixture into stew and let simmer for 5 minutes.
Chef
