Dijon and Cognac Beef Stew (with Slow Cooker option)

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.

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, remove and place in the slow-cooker. To the sauté pan, make sure to sauté the onions and shallots, otherwise, if placed directly in the crockpot, it will add a weird taste to the finished product. To the onions in the sauté pan, add Cognac, wine, 1 cup stock (instead of 2), Dijon mustard and 1 tablespoon Pommery mustard and deglaze; transfer all to the crockpot. Add the carrots, mushrooms to the slow cooker. Cook on low for 6 to 8 hours. Add the remaining 3 tablespoons Pommery mustard and warm through before serving.