Best 3 Dijon And Cognac Beef Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our exploration of the tantalizing flavors of dijon and cognac beef stew. This classic dish, boasting a symphony of rich flavors, is a testament to the enduring charm of French cuisine. Whether you're an experienced chef or a novice in the kitchen, our guide will unveil the secrets to crafting a beef stew that promises to transport your taste buds to the heart of France. We'll delve into the art of selecting the perfect cut of beef, the precise combination of aromatic vegetables, and the magical touch of dijon mustard and cognac that elevates this dish to culinary heights.

Let's cook with our recipes!

DIJON AND COGNAC BEEF STEW



DIJON AND COGNAC BEEF STEW image

Categories     Soup/Stew     Beef     Braise

Yield Serves 8

Number Of Ingredients 18

6 ounces salt pork, blanched 5 minutes - remove & reserve rind, then cut salt pork cut into 1/4" dice
2 large onions chopped
5 large shallots chopped
3 cloves garlic chopped (not crushed)
4 lb. lean beef chuck, cut into 1-1/2" cubes
all purpose flour, seasoned with salt & pepper (or ancho chile powder)
unsalted butter
1/2 cup Cognac
2-1/2 cups beef stock
1-1/2 cups red wine (Merlot, Burgundy or Cabernet)
2 tbsp Dijon mustard
1 tbsp coarse-ground French mustard
2 tbsp white truffle honey
1 lb. baby carrots
3 tbsp butter
1 lb mushrooms - mixture of crimini, portabella, shiitake, cut into bite-size pieces
1/2 cup of the same wine
1 tbsp coarse-ground French mustard

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.)

DIJON AND COGNAC BEEF STEW



Dijon and Cognac Beef Stew image

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

1/4 pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons unsalted butter
2 pounds beef chuck, in 1-inch cubes
2 tablespoons all-purpose flour
Kosher salt and black pepper
1/2 cup Cognac
2 cups beef stock
1/2 cup Dijon mustard
4 tablespoons Pommery mustard or other whole-grain Dijon mustard
4 large carrots, peeled and cut into half-moon slices
1/2 pound mushrooms, stemmed, cleaned and quartered
1/4 cup red wine

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

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



Dijon and Cognac Beef Stew Recipe - (3.8/5) image

Provided by bjlazyl

Number Of Ingredients 16

1/4 pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons butter, as needed
2 pounds beef chuck, in 1-inch cubes
2 tablespoons flour
Salt, to taste
Black pepper, freshly ground, to taste
4 tablespoons butter, as needed
1/2 cup cognac
2 cups beef stock
1/2 cup Dijon mustard
4 tablespoons Pommery mustard
4 large carrots, peeled and cut into half-moon slices
1/2 pound mushrooms, stemmed, cleaned and quartered
1/4 cup red wine

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.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the stew will be. Look for grass-fed beef, organic vegetables, and a good quality Dijon mustard and cognac.
  • Brown the beef in batches: This will help to develop flavor and prevent the meat from becoming tough.
  • Don't overcrowd the pot: If you overcrowd the pot, the meat will not brown properly and the stew will be watery.
  • Cook the stew low and slow: This will allow the flavors to develop and the meat to become tender.
  • Use a good quality red wine: The red wine will add depth of flavor to the stew. Choose a wine that you would enjoy drinking on its own.
  • Serve the stew with mashed potatoes, rice, or egg noodles: This will help to soak up the delicious sauce.

Conclusion:

Dijon and cognac beef stew is a classic French dish that is perfect for a cold winter night. It is rich, flavorful, and satisfying. This stew is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a hearty and comforting meal, give this Dijon and cognac beef stew a try.

Related Topics