Dijon and Cognac Beef Stew (with Slow Cooker option)

4-6
Servings
20m
Prep Time
3h
Cook Time
3h 20m
Ready In


"Long before there were antidepressants, there was stew. Refer to the end of the recipe for slow cooker option directions."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (689 g)
  • Calories 821.6
  • Total Fat - 54.2 g
  • Saturated Fat - 22.5 g
  • Cholesterol - 224.3 mg
  • Sodium - 12930.2 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 6.9 g
  • Sugars - 10.8 g
  • Protein - 56.8 g
  • Calcium - 137.6 mg
  • Iron - 6.8 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.5 mg

Step 1

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.

Step 2

If necessary, add 2 tablespoons butter to the pot to augment fat. Season beef cubes with salt and pepper and dust with flour. 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.

Step 3

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.

Step 4

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.

Step 5

Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

Step 6

*Slow Cooker Option: For a slow-cooker version, render the salt pork in a large sauté pan, then sear the flour-dusted beef cubes in the fat. While the beef is browning, add onions, shallots, carrots, mushrooms and red wine to the slow cooker, along with the browned beef. Add Cognac to the empty pan, and deglaze. Add 1 cup stock (instead of 2), Dijon mustard and 1 tablespoon Pommery mustard. Transfer to the slow cooker. Cook on low for 6 to 8 hours. Add the remaining 3 tablespoons Pommery mustard and warm through before serving.*

Tips & Variations


No special items needed.

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