Dijon and Cognac Beef Stew

https://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew

https://archive.ph/xKzhK



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.

Ingredients

Yield: 4 to 6 servings

¼ pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2to 4 tablespoons unsalted butter
2 pounds beef chuck, in 1-inch cubes
2 tablespoons all-purpose flour
Kosher salt and black pepper
½ cup Cognac
2 cups beef stock
½ cup Dijon mustard
4 tablespoons Pommery mustard or other whole-grain Dijon mustard
4 large carrots, peeled and cut into half-moon slices
½ pound mushrooms, stemmed, cleaned and quartered
¼ cup red wine

Preparation

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. 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.

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