DIJON AND COGNAC BEEF STEW
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.
Provided by Regina Schrambling
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram
COUNTRY DIJON BEEF STEW
Make and share this Country Dijon Beef Stew recipe from Food.com.
Provided by yogiclarebear
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a large pot over medium. Add onions and mushrooms, cook 5 minutes. Transfer to a bowl.
- Toss beef with 3 tablespoons flour. Add 1 tablespoon oil to the pot, increasing heat to medium-high. Brown half the beef for 2 minutes. Repeat oil and beef browning with remaining meat. Transfer to the onion bowl.
- Reduce heat to medium. Whisk 1/2 can of beef broth, Worcestershire sauce, and mustard in the pot, scraping up brown bits. Add the mixture from the bowl back to the pot along with remaining broth and optional red wine. Cover and simmer on low for 15 minutes.
- Uncover and stir in carrots. Cover and cook 45 minutes more.
- In a small bowl, stir together 2 tablespoons water and remaining 1 tablespoon flour, along with rosemary, salt, and pepper. Stir into stew and cook 3 minutes until thickened.
- Serve over noodles if desired.
Nutrition Facts : Calories 304.1, Fat 15.7, SaturatedFat 6, Cholesterol 104.9, Sodium 265.4, Carbohydrate 8.4, Fiber 1.1, Sugar 2, Protein 32.9
DIJON BEEF TENDERLOIN
I like having an ace recipe up my sleeve, and this tenderloin with Dijon is my go-to for birthdays, buffets and holidays. -Donna Lindecamp, Morganton, NC
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks.
Nutrition Facts : Calories 317 calories, Fat 21g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
DIJON AND COGNAC BEEF STEW RECIPE - (3.8/5)
Provided by bjlazyl
Number Of Ingredients 16
Steps:
- Place salt pork in a Dutch oven or a large heavy kettle 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. If necessary, add 2 tablespoons butter to the pan 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 pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef. Add cognac to the empty pan, 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 pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/2 hours. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
More about "country dijon beef stew recipes"
DIJON BEEF STEW - BETTER HOMES & GARDENS
From bhg.com
4/5 (36)Calories 164 per servingTotal Time 8 hrs 25 mins
- In a 3 1/2- or 4-quart slow cooker combine onions and carrots. Top with meat. In a small bowl stir together the tomatoes, broth, mustard, garlic, thyme, tarragon, and pepper. Pour over meat in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Sprinkle each serving with parsley.
TERRI'S RECIPES | COUNTRY DIJON BEEF STEW
From terrisrecipes-blog-blog.tumblr.com
COOKS COUNTRY GUINNESS BEEF STEW RECIPES
From recipes.servegame.org
COUNTRY-STYLE OVEN BEEF STEW | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
DIJON AND COGNAC BEEF STEW - BIGOVEN.COM
From bigoven.com
FRENCH COUNTRY BEEF STEW RECIPE - EATINGWELL
From eatingwell.com
DIJON AND COGNAC BEEF STEW | HAMMERTOWN
From archive.hammertown.com
BEEF STEW WITH CREAMY WHISKEY DIJON SAUCE - COOKING WITH …
From cookingwithmichele.com
TWO DISTINCTLY FRENCH INGREDIENTS FLAVOR DIJON AND COGNAC BEEF STEW
From blue-kitchen.com
DIJON AND COGNAC BEEF STEW | RECIPELION.COM
From recipelion.com
RECIPE | VONS
From vons.com
BEEF STEW WITH DIJON MUSTARD | RACHAEL RAY
From rachaelrayshow.com
DIJON-AND-COGNAC-BEEF-STEW – SMITTEN KITCHEN
From smittenkitchen.com
COUNTRY DIJON BEEF STEW | STEW RECIPES, BEEF RECIPES, BEEF STEW …
From pinterest.co.uk
RECIPE | RANDALLS
From randalls.com
DIJON BEEF STEW - BON APPETIT BABY!
From bonappetitbabyblog.com
FAMILY CIRCLE RECIPE - COUNTRY DIJON BEEF STEW KALORIER, …
From myfitnesspal.com
WORLD BEST MUSHROOM RECIPES: COUNTRY DIJON BEEF STEW
From mushroomrecipebook.blogspot.com
FAMILY CIRCLE (FEB '11) - COUNTRY DIJON BEEF STEW CALORIES, CARBS ...
From sync.myfitnesspal.com
FAMILY CIRCLE RECIPE - COUNTRY DIJON BEEF STEW CALORIES, CARBS ...
From sync.myfitnesspal.com
COUNTRY DIJON BEEF STEW CALORIES AND NUTRITIONAL INFORMATION
From fatsecret.com
DIJON BEEF STEW - SOUPADDICT
From soupaddict.com
SUNDAY DINNER: DIJON AND COGNAC BEEF STEW - SAVOR
From savor.blog
RECIPE | PAVILIONS
From pavilions.com
COUNTRY DIJON BEEF BURGUNDY- SLOW COOKER VERSION - FOOD.COM
From food.com
COUNTRY DIJON BEEF STEW | RECIPE | BEEF STEW RECIPE, STEW RECIPES, …
From pinterest.com
DIJON AND COGNAC BEEF STEW – SMITTEN KITCHEN
From smittenkitchen.com
SLOW COOKER DIJON-STYLE BEEF STEW
From brinasnow.com
RECIPE | ALBERTSONS
From albertsons.com
BEEF STEAK DIJON | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
DIJON AND COGNAC BEEF STEW – SOUR CHERRY FARM
From sourcherryfarm.com
DIJON AND COGNAC BEEF STEW RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
COUNTRY STYLE BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
DIJON AND COGNAC BEEF STEW - THE AMATEUR GOURMET
From amateurgourmet.com
BEEF STEW WITH DIJON AND COGNAC – A TOAST AND TEA
From atoastandtea.com
COGNAC BEEF STEW WITH DIJON MUSTARD - CREATIVE CULINARY
From creative-culinary.com
DIJON BEEF STEW - ANN TAYLOR PITTMAN
From anntaylorpittman.com
DIJON BEEF STEW | RECIPES WIKI - FANDOM
From recipes.fandom.com
You'll also love