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
DIJON AND COGNAC BEEF STEW RECIPE - (3.8/5)
Provided by bjlazyl
Number Of Ingredients 16
Steps:
- 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. 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.
DIJON AND COGNAC BEEF STEW
Steps:
- Sauté salt pork in large skillet over medium heat until golden. Remove with slotted spoon to a 7-quart Dutch oven. Add onion and shallot to skillet and brown quickly over high heat. Add garlic and brown another minute. Transfer with slotted spoon to Dutch oven. Coat beef cubes in seasoned flour, shaking off excess. Add butter to same skillet, as necessary, and brown meat in batches. (Do not overcrowd, or beef will not brown properly). Transfer to Dutch oven as it is browned. Pour Cognac into skillet and reduce by half. Stir in stock and wine and bring to boil, scraping up any browned bits. Stir in Dijon mustard, 1 tbsp of the coarse mustard, and truffle honey, and add to beef in pot. Add reserved pork rind. Bring to simmer, cover partially, and cook until beef is barely tender, about 2-1/2 hours. Add carrots and cook another 10 minutes. Heat 3 tbsp butter in large skillet over medium high heat, add mushrooms and brown well. Add wine and remaining coarse mustard and boil about 30 seconds. Stir mushroom mixture into stew and simmer another 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
DIJON AND COGNAC BEEF STEW
Categories Beef
Number Of Ingredients 14
Steps:
- 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 save for another use, like your salad, vegetables or, uh, snacking. Raise heat to medium-low, and add onion and shallots. Cook until softened but not browned, about 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 lightly with salt and more generously with 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 any crusted-on bits come loose. Add stock, smooth Dijon mustard and 1 tablespoon coarse or 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 1/4 hours. Add carrots, and continue simmering for 40 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.
- Serve over buttered egg noodles.
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