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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From International Beef Stews , Good Food Magazine, November 1986. Round this out with a nice Burgundy. Good enough for company! Ingredients:
1 1/2 lbs boneless beef shank or 1 1/2 lbs beef chuck, cut into 1-inch cubes |
1/2 teaspoon salt |
3/4 teaspoon fresh ground pepper |
1/4 cup all-purpose flour |
1/4 cup vegetable oil |
10 whole shallots, peeled |
1/4 cup cognac |
1 cup dry red wine |
2/3 cup beef broth |
3 carrots, pared, cut diagonally into 1-inch pieces |
3 tablespoons heavy cream |
1 1/2 tablespoons dijon mustard |
Directions:
1. Heat oven to 350 degrees.
2. Sprinkle beef with salt and pepper, then dredge with flour.
3. Heat oil in Dutch oven over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer meat to plate, using slotted spoon.
4. Add shallots to oil and saute, stirring frequently, over medium heat until lightly golden, about 5 minutes. Add to beef.
5. Increase heat to medium-high; add Cognac to pan and cook 30 seconds. Pour in wine and broth, heat to boiling, and boil 3 minutes. Stir in beef, shallots, and carrots. Bake covered until beef is tender, about 1-1/4 hours. (Timing varies depending on quality and cut of beef.).
6. Transfer beef, shallots, and carrots with slotted spoon to serving bowl. Stir cream into cooking liquid in Dutch oven and reduce over high heat 4 minutes. Stir in mustard. Taste and adjust seasonings. Pour sauce over beef and stir to combine. Serve hot with buttered noodles or rice.
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