Cognac Beef Stew with Dijon Mustard

Beef Stew with Cognac and Mustard Served in a White Bowl

Cognac Beef Stew with Dijon Mustard

A hearty main course, this beef stew is full of bacon, onions, carrots and mushrooms flavored with a savory sauce of cognac and two mustards. Serve over a bowl of egg noodles for the perfect cold weather dish.

Course Beef, Dinner

Cuisine American, French

Keyword beef, carrots, cognac, dinner, stew

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings Servings

Calories 639kcal

Author Barb

Ingredients

¼ pound bacon 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
4 tablespoons butter as needed
½ cup Cognac
2 cups beef stock
½ cup Dijon mustard
4 tablespoons Whole Grain Mustard divided
4 large carrots peeled and cut into half-moon slices
½ pound mushrooms stemmed, cleaned and quartered
¼ cup red wine

Instructions

Place bacon 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 the bowl with bacon and onions. Repeat with remaining beef.
Add Cognac to the empty pan, and cook, stirring, until the bottom is de-glazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon whole grain 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.

Notes

The New York Times recipe suggested serving over buttered noodles...so I do!

Nutrition