NYT's Dijon & Cognac Beef Stew |
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Prep Time: 120 Minutes Cook Time: 240 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Ingredients:
1/4 pound(s) bacon or salt pork, diced |
1 large onion, finely diced |
4 tablespoon(s) unsalted butter, more or less as needed |
2 pound(s) trimmed beef chuck, 1 cubes, blotted dry |
2 tablespoon(s) flour, more as needed |
1/2 cup(s) cognac or brandy |
2 cup(s) beef broth or stock, more if needed |
1/2 cup(s) dijon mustard |
1/4 cup(s) whole-grain mustard |
4 large peeled carrots, half-moon |
1/2 pound(s) white mushrooms, quartered |
1/4 cup(s) dry red wine |
Directions:
1. Using large skillet, cook pork over medium-low heat til fat rendered. If using salt pork, remove using slotted spoon and discard. If using bacon, transfer to medium bowl using slotted spoon.
2. Raise heat, add onion and shallot, cook until softened but not browned, c 10-15min. Transfer to a large bowl using slotted spoon.
3. While onion is cooking, season beef cubes with salt and pepper.
4. If necessary, add 2tbs butter to skillet and increase heat to medium-high.
5. Dust some of the beef cubes with flour, shake off any excess and add to the skillet, avoid overcrowding. Cook until well-browned, almost crusty on all sides. Transfer to large bowl holding onions. Repeat in stages til all beef is browned.
6. Add the cognac to the empty skillet, stir to completely deglaze. Pour the cognac into a Dutch oven and add the broth, Dijon mustard and 1tbs whole-grain mustard. Whisk to combine.
7. Add the reserved onions and beef to the Dutch oven. Cook over low heat, partially cover the pot, simmer gently til the meat is very tender, c. 90min or longer. [note: add more broth as needed]
8. Add the carrots and continue simmering until tender, c. 30min or longer.
9. Wipe the skillet and add 2tbs butter to melt over medium-high heat. Add the mushrooms and saute til browned on all sides and tender. Transfer mushrooms to bowl with any reserved bacon.
10. [note: if you're going to serve later, stop here, keeping the beef & mushrooms separate, going ahead with the steps if you're ready to serve]
11. Add 3tbs whole-grain mustard and red wine to the stew and stir to combine.
12. Add the mushrooms and bacon to the stew, simmer for c.5min longer. Taste and adjust seasoning.
13. Plate over egg noodles.
14. Serve from the open bottle of red wine.
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