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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Namukose Saida
[email protected]I'm not a fan of beef stew, but this recipe sounds intriguing. I might give it a try.
Minnu Minhaj
[email protected]I'm sure this stew is delicious, but it's a little too complicated for me. I'm looking for something simpler.
Faheem Gull
[email protected]This recipe looks delicious! I can't wait to try it.
Yassin Mo
[email protected]I'm a vegetarian. Can I use tofu instead of beef in this recipe?
Michelle Wairimu
[email protected]I'm on a low-carb diet. Can I use cauliflower instead of potatoes in this recipe?
Amos Martin
[email protected]I'm allergic to mushrooms. Can I omit them from this recipe?
Liza Madrid
[email protected]I'd love to try this recipe, but I don't have any cognac. Can I use something else instead?
Just Smile
[email protected]This is my go-to beef stew recipe. It's always a crowd-pleaser. The meat is always tender and the sauce is always flavorful. I love serving this stew with mashed potatoes or rice.
Song Series
[email protected]I've made this stew several times now and it's always a hit. It's so easy to make and the results are always delicious. I love the way the Dijon and cognac add a little something extra to the flavor.
Linh Thai
[email protected]This stew is amazing! I made it for a dinner party and everyone loved it. The beef was so tender and the sauce was so flavorful. I highly recommend this recipe.
Suniya BeguM
[email protected]I'm not a big fan of beef stew, but this recipe changed my mind. The Dijon and cognac gave it a really unique and delicious flavor. I'll definitely be making this again.
Zari Nanyonga
[email protected]I made this stew last night and it was delicious! The beef was so tender and the sauce was so rich and flavorful. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Shroud Op
[email protected]This is my go-to beef stew recipe. It's always a crowd-pleaser. The meat is always tender and the sauce is always flavorful. I love serving this stew with mashed potatoes or rice.
Ram prasad Dahal
[email protected]I've made this stew several times now and it's always a hit. It's so easy to make and the results are always delicious. I love the way the Dijon and cognac add a little something extra to the flavor.
Jamil Malik
[email protected]This stew is amazing! I made it for a dinner party and everyone loved it. The beef was so tender and the sauce was so flavorful. I highly recommend this recipe.
Balhoraja4 Balhoraja4
[email protected]I'm not a big fan of beef stew, but this recipe changed my mind. The Dijon and cognac gave it a really unique and delicious flavor. I'll definitely be making this again.
SSENYENJERO CHRISTOPHER
[email protected]This beef stew was phenomenal! The meat was fall-apart tender and the sauce was rich and flavorful. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.