↞ recipe box start page
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients
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 and freshly ground black pepper, 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
Instructions
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.
Stir mushrooms into stew along with remaining mustard and red wine.
Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Serves 6.
view more member recipes
Dijon and Cognac Beef Stew
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients
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 and freshly ground black pepper, 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
Instructions
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.
Stir mushrooms into stew along with remaining mustard and red wine.
Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Medallions With Cognac Sauce
by sgre52160
8 tbsp unsalted butter 1 cup chopped shallots 4 tsp brown sugar, packed 4 cup canned chicken broth 2 cup canned beef broth 1 cup Cognac or brandy 1 cup whipping cream 8 (4 oz) beef tender
by sgre52160
8 tbsp unsalted butter 1 cup chopped shallots 4 tsp brown sugar, packed 4 cup canned chicken broth 2 cup canned beef broth 1 cup Cognac or brandy 1 cup whipping cream 8 (4 oz) beef tender
Beef Fillets With Cognac-onion Sauce
by sgre52160
2 (6- to 8-oz) beef fillets 1/2 tsp salt 1/4 tsp pepper 1 tablespoon canola oil 1 tablespoon butter 1 small yellow onion, sliced and separated into rings 1 small red onion, slic
by sgre52160
2 (6- to 8-oz) beef fillets 1/2 tsp salt 1/4 tsp pepper 1 tablespoon canola oil 1 tablespoon butter 1 small yellow onion, sliced and separated into rings 1 small red onion, slic
Dijon Glazed Corned Beef
by sgre52160
2 1/2 lb. corned beef brisket Water 2 tsp. Dijon mustard 2 tbsp. honey 1 tbsp. orange juice concentrate In a Dutch oven, cover brisket with water. Cover tightly and simmer 2 1/2 - 3 1/2 hours
by sgre52160
2 1/2 lb. corned beef brisket Water 2 tsp. Dijon mustard 2 tbsp. honey 1 tbsp. orange juice concentrate In a Dutch oven, cover brisket with water. Cover tightly and simmer 2 1/2 - 3 1/2 hours
view more member recipes
related CDKitchen recipes
French Cognac Vanilla
All Day Beef Stew
Beef Stew With Mushrooms
4-Hour Beef Stew
Beef & Beer Stew
Eisenhower's Beef Stew
English Beef Stew with Suet Dumplings
Halloween Maggot Stew
Drunken Stew
Classic Steak Diane
Recipe Quick Jump