Dijon and Cognac Beef Stew
Updated Sept. 11, 2024
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- ¼ pound salt pork, diced
- 1 large onion, finely diced
- 3 shallots, chopped
- 2to 4 tablespoons unsalted butter
- 2 pounds beef chuck, in 1-inch cubes
- 2 tablespoons all-purpose flour
- Kosher salt and black pepper
- ½ cup Cognac
- 2 cups beef stock
- ½ cup Dijon mustard
- 4 tablespoons Pommery mustard or other whole-grain Dijon mustard
- 4 large carrots, peeled and cut into half-moon slices
- ½ pound mushrooms, stemmed, cleaned and quartered
- ¼ cup red wine
Nutritional analysis per serving (6 servings)
542 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 39 grams protein; 1168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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 1½ hours.
- Step 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.
- Step 5
Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
- 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.
Private Notes
Comments
I used most of this recipe with much less mustard (family preference) and substituted bacon for the salt pork. Then I took a few tips from the NYT recipe for Auberge de la Madone's beef stew. I marinated the beef for a short time in red wine with fresh thyme, Rosemary, bay leaf, whole cloves and peppercorns. When the stew began to simmer I added the zest and juice of a small orange. All the flavors popped in the finished product. Excellent.
"Made exactly as instructed..."
This is, IMO, the key to good cooking. The first time I make something, I follow the recipe exactly. Once I know how the recipe is supposed to turn out, I can make adjustments. That said, I'm going to add the carrots sooner. ;-)
I've made this a couple of times, and it's great. HOWEVER, IMHO there is no need to spend $25 on a crock of Pommery mustard. It's very good mustard, of course, but really no better than most domestic whole-grain mustards that cost a buck or two in any supermarket. While some may prefer it in a blind tasting of mustards, any discernible difference is lost entirely in the stew.
Made 1.5x the recipe for a bigger crowd (first go). Some found the mustard a bit dominant. Two of us liked it just fine. We had the stew as is. I wonder if putting it over some pasta or other carb would "soften" the mustard tang. Anyway it's definitely a keeper! I used diced pancetta at the beginning and then put it out in a small bowl for people to sprinkle on top of their stew if they wanted.
Found this recipe in my edition of the new york times cookbook and it never disappoints. Really important to get a fatty cut of meat (unless you love to chew) and I like to salt it a day ahead to increase the tenderness of the beef. The Grainy mustard REALLY makes this dish. 10/10
Delicious flavor. Added carrots for the long simmer due to other commenters suggestions, they weren’t soft at the 2 hours mark. Total the stew needed to simmer for 3 hours total to be tender.