Dijon and Cognac Beef Stew

Dijon and Cognac Beef Stew

serves 6

1/4 pound bacon, diced

1 yellow onion, diced

3 shallots, chopped

4 tablespoons butter

2 pounds boneless beef chuck, cut into 1″ cubes

2 tablespoons flour

salt and pepper

1/2 cup Cognac or Brandy

2 cups beef broth

1/2 cup Dijon

1/4 cup Pommery or whole grain mustard

4 carrots, cut into half moons

2 tablespoons butter

1/2 pound white mushrooms, stemmed and quartered
1/4 cup red wine

Place the bacon in a Dutch oven or large stew pot over medium low heat and cook until fat is rendered. Raise the heat and add the onions and shallots and cook until softened and brown, about 10 minutes.  Using a slotted spoon, transfer this mixture to a large bowl.

Add 2 tablespoons butter to the pot and put heat at medium high.  Dust the beef cubes with the flour and season with salt and pepper.  When the pot is hot, add half of the beef and cook until well browned and almost crusty on all sides and then transfer to the bowl with the onions.  Repeat with remaining butter and beef.   Add the Cognac to the pot and cook, stirring, until the bottom is deglazed and the crust comes loose.  Add the broth, Dijon, 1 tablespoon Pommery and whisk to blend, and then return the meat and onions to the pot.  Lower the heat, partially cover and simmer gently until meat is tender, about 1 hour and 20 minutes.

Add the carrots and continue simmering for 20 minutes until tender.  In another medium skillet, over medium high heat, melt remaining 2 tablespoons of butter and sauté the mushrooms until browned and tender.  Stir the mushrooms into the stew, along with the remaining 3 tablespoons of Pommery and the red wine.  Simmer for 5 minutes and then taste to adjust salt and pepper if needed.