DIJON AND COGNAC BEEF STEW
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.
Provided by Regina Schrambling
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram
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BAY BOY
[email protected]This stew is a great way to use up leftover beef. It's also a very affordable meal. I love that it can be made in one pot.
My.Sharif. Shariful.
[email protected]I'm always looking for new beef stew recipes, and this one is a keeper. The dijon and cognac add a really nice touch. I will definitely be making this again.
Robin Ahmmed
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the flavors are amazing. I love the combination of dijon and cognac.
Nasira Begum
[email protected]I'm not a big fan of beef stew, but this recipe changed my mind. The dijon and cognac give it a really unique and flavorful taste. I will definitely be making this again.
Shantel Renea
[email protected]This stew is not worth the effort. It takes too long to make and the end result is not that great. I would not recommend this recipe.
Jona Ndeunyema
[email protected]I found this recipe to be too complicated. There were too many ingredients and steps involved. I ended up simplifying the recipe and it turned out just fine.
Aisha Al Shirazi
[email protected]This stew was a disappointment. The beef was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Susana Acosta
[email protected]I made this stew for my family and they loved it. The beef was so tender and the sauce was so flavorful. I will definitely be making this again.
Charbel Jarjoura
[email protected]This stew is hearty and flavorful. The beef is fall-apart tender and the vegetables are cooked to perfection. I love the addition of dijon and cognac, they really add a depth of flavor.
Yared Werknehe
[email protected]I love this recipe! The dijon and cognac give the stew a unique and delicious flavor. I always get compliments when I make it.
Mohamed Ail
[email protected]This stew was easy to make and turned out great. The beef was tender and the vegetables were cooked perfectly. The sauce was flavorful and had a nice kick to it. I would definitely make this again.
Manaram Praja
[email protected]I made this stew for a dinner party and it was a huge success. Everyone raved about how delicious it was. The beef was so tender and the sauce was so flavorful. I will definitely be making this again.
Cindy L
[email protected]This was a great recipe. I followed it exactly and it turned out perfectly. The beef was tender and flavorful, and the sauce was rich and creamy. I served it over mashed potatoes and it was a hit with my family.
BrokenxxxgGirl
[email protected]This beef stew was a hit with my family! The dijon and cognac gave it a rich and complex flavor. The beef was fall-apart tender and the vegetables were cooked perfectly. I will definitely be making this again.