Dijon and Cognac Beef Stew
The gravy for this hearty stew, adapted from Smitten Kitchen, is smooth and luscious, thanks to the addition of Dijon mustard to the list of ingredients. Brandy or cognac soften the meat to impart rich flavours that warm the belly on cold nights. Sauteed mushrooms are a pleasing complement to the root vegetables we expect in stews. Serve with buttered noodles, grains or rice for a satisfying, delicious meal.
Time: 3 hours
Serves 4 to 6
Ingredients
Olive oil
1 large onion, finely diced
3 shallots, chopped
4 tablespoons butter, as needed
2 pounds beef chuck or top round steak cut in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
1/2 cup Cognac or brandy
2 cups beef stock
1/2 cup smooth Dijon mustard
4 tablespoons coarse Dijon or whole-grain mustard (if you don't have coarse mustard, just use more smooth Dijon)
4 medium carrots, peeled and cut into half-moon slices
4 medium parsnips, peeled and cut into half-moon slices
cauliflower, broken into small sections (optional)
1/2 - 3/4 pound mushrooms, quartered or sliced
1/4 cup red wine
Method
Pour oil in a Dutch oven or a large heavy kettle on medium-low heat. Add the onion and shallots. Cook until softened but not browned, about 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
Season the flour with salt and pepper. Dust the beef cubes with seasoned flour. If necessary, add 2 tablespoons butter or oil to the pan. Shake off the excess flour from the meat and place half the cubes in the pan, remembering not to crowd them. 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 the Cognac or brandy to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add the stock, the smooth Dijon mustard and 1 tablespoon of the coarse mustard. Whisk to blend, then return the meat and onion mixture to pan. Reduce the heat to low, cover the pan, and simmer gently until meat is very tender, about 1 1/4 hours.
Add the carrots and other vegetables you are using, and continue simmering for 40 minutes or until the slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high heat, and sauté the mushrooms until browned and tender. Stir the mushrooms into the stew along with the remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
The gravy for this hearty stew, adapted from Smitten Kitchen, is smooth and luscious, thanks to the addition of Dijon mustard to the list of ingredients. Brandy or cognac soften the meat to impart rich flavours that warm the belly on cold nights. Sauteed mushrooms are a pleasing complement to the root vegetables we expect in stews. Serve with buttered noodles, grains or rice for a satisfying, delicious meal.
Time: 3 hours
Serves 4 to 6
Ingredients
Olive oil
1 large onion, finely diced
3 shallots, chopped
4 tablespoons butter, as needed
2 pounds beef chuck or top round steak cut in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
1/2 cup Cognac or brandy
2 cups beef stock
1/2 cup smooth Dijon mustard
4 tablespoons coarse Dijon or whole-grain mustard (if you don't have coarse mustard, just use more smooth Dijon)
4 medium carrots, peeled and cut into half-moon slices
4 medium parsnips, peeled and cut into half-moon slices
cauliflower, broken into small sections (optional)
1/2 - 3/4 pound mushrooms, quartered or sliced
1/4 cup red wine
Method
Pour oil in a Dutch oven or a large heavy kettle on medium-low heat. Add the onion and shallots. Cook until softened but not browned, about 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
Season the flour with salt and pepper. Dust the beef cubes with seasoned flour. If necessary, add 2 tablespoons butter or oil to the pan. Shake off the excess flour from the meat and place half the cubes in the pan, remembering not to crowd them. 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 the Cognac or brandy to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add the stock, the smooth Dijon mustard and 1 tablespoon of the coarse mustard. Whisk to blend, then return the meat and onion mixture to pan. Reduce the heat to low, cover the pan, and simmer gently until meat is very tender, about 1 1/4 hours.
Add the carrots and other vegetables you are using, and continue simmering for 40 minutes or until the slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high heat, and sauté the mushrooms until browned and tender. Stir the mushrooms into the stew along with the remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.