Dijon And Cognac Beef Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Dijon and Cognac Beef Stew image

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

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

More about "dijon and cognac beef stew recipes"

TWO DISTINCTLY FRENCH INGREDIENTS FLAVOR DIJON AND COGNAC …
Stir in stock and 1/2 cup wine and bring to boil, scraping up any browned bits. Stir in 2 tablespoons Dijon mustard and the whole grain …
From blue-kitchen.com
Cuisine French
Category Main Course, Meat, Stew
  • Sauté bacon in large skillet over medium heat until just crisp. Transfer to a paper towel-lined plate and reserve.
  • Add onion and shallot to skillet and sweat over medium heat, adding a little of the butter, if your bacon didn’t leave enough fat. Add garlic and cook another minute. Transfer with slotted spoon to a Dutch oven.
  • Season beef cubes lightly with salt and generously with pepper. Dredge in flour, shaking off excess. Add some butter to same skillet, as necessary, and brown meat on all sides, working in batches to avoid overcrowding. Transfer to Dutch oven as it is browned.
  • TURN OFF THE FLAME UNDER THE SKILLET. Pour Cognac (or brandy, which I used) into skillet. Holding skillet away from stove, turn on burner (I did the first part, but not the second, and the brandy caught fire impressively—see Kitchen Notes). Reduce by half. Stir in stock and 1/2 cup wine and bring to boil, scraping up any browned bits.
two-distinctly-french-ingredients-flavor-dijon-and-cognac image


DIJON AND COGNAC BEEF STEW - THE AMATEUR GOURMET
Meanwhile, melt 2 tablespoons butter in a medium skillet over medium-high heat, and saute the mushrooms with a pinch of salt until …
From amateurgourmet.com
Estimated Reading Time 7 mins
dijon-and-cognac-beef-stew-the-amateur-gourmet image


DIJON AND COGNAC BEEF STEW - BITES OUT OF LIFE
Carefully add the Cognac to the pot and cook, stirring, until the tasty browned bits have loosened. Whisk in the stock, Dijon, and 1 …
From bitesoutoflife.com
Estimated Reading Time 5 mins
dijon-and-cognac-beef-stew-bites-out-of-life image


COGNAC BEEF STEW WITH DIJON MUSTARD - CREATIVE CULINARY
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 whole grain mustard. Whisk to blend, then return meat and …
From creative-culinary.com
cognac-beef-stew-with-dijon-mustard-creative-culinary image


DIJON AND COGNAC BEEF STEW - HERON EARTH
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 Tbs. Pommery mustard. Whisk to blend, then return …
From heronearth.com
dijon-and-cognac-beef-stew-heron-earth image


CURL UP WITH DIJON AND COGNAC BEEF STEW | FOOD GAL
Dijon and Cognac Beef Stew (Serves 4 to 6) 1/4 pound salt pork or bacon, diced. 1 large onion, finely diced. 3 shallots, chopped. 4 tablespoons unsalted butter, or as needed. 2 pounds boneless beef chuck, cut into 1-inch …
From foodgal.com
curl-up-with-dijon-and-cognac-beef-stew-food-gal image


OOOH LA LA–FRENCH COMFORT FOOD: BEEF STEW WITH …
Turn heat down to low and add Cognac to the dutch oven, stirring until the bottom is deglazed and the crust comes loose. Add beef stock, red wine, Dijon, and thyme. Stir to incorporate, then return meat and vegetable mixture …
From tonjastable.com
oooh-la-lafrench-comfort-food-beef-stew-with image


DIJON AND COGNAC BEEF STEW | BEEF STEW, BEEF, FOOD
Mar 4, 2014 - I don’t mean to shock you, I mean, I do hope you’re sitting down for this, but it turns out that when I asked my husband to choose between a …
From pinterest.com


DIJON AND COGNAC BEEF STEW - FOOD75.ORG
I don’t beggarly to shock you, I mean, I do achievement you’re sitting bottomward for this, but it turns out that back I asked my bedmate to accept amid a caramelized banknote dish, augment tacos, or…
From food75.org


DIJON AND COGNAC BEEF STEW - DINING AND COOKING
Ingredients ¼ pound salt pork, diced 1 large onion, finely diced 3 shallots, chopped 2 to 4 tablespoons butter, as needed 2 pounds beef chuck, in 1-inch cubes 2 tablespoons flour Salt and freshly ground black pepper 4 tablespoons butter, as needed ½ cup Cognac 2 cups beef stock ½ cup Dijon mustard 4 tablespoons Pommery mustard 4 large carrots, peeled and cut into half …
From diningandcooking.com


DIJON AND COGNAC BEEF STEW – SOUR CHERRY FARM
Repeat with remaining beef. Add Cognac to the empty pan, and cook, stirring, scraping the brown bits until the bottom is deglazed and the fond comes loose. Add stock, Dijon mustard and 2 tablespoons Pommery mustard. Whisk to …
From sourcherryfarm.com


DIJON AND COGNAC BEEF STEW RECIPES ALL YOU NEED IS FOOD
1 cup extra virgin olive oil: 2 medium red onions, finely diced: 2 large cloves minced garlic: 8 ounces pancetta, diced: Salt and freshly ground black pepper
From stevehacks.com


BEEF STEW WITH COGNAC BEST RECIPES
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.
From findrecipes.info


DIJON AND COGNAC BEEF STEW - BIGOVEN.COM
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. 2) If necessary, add 2 tablespoons butter to the pot to augment ...
From bigoven.com


DIJON AND COGNAC BEEF STEW | BEEF STEW RECIPE, BEEF, PASTA DISHES
Feb 24, 2018 - I don’t mean to shock you, I mean, I do hope you’re sitting down for this, but it turns out that when I asked my husband to choose between a caramelized cabbage dish, mushroom tacos, or…
From pinterest.ca


DIJON AND COGNAC BEEF STEW RECIPE - FOOD NEWS
2 pounds beef chuck, in 1-inch cubes. 2 tablespoons flour. Salt and freshly ground black pepper. 1/2 cup Cognac. 2 cups beef stock. 1/2 cup smooth Dijon mustard. 4 tablespoons coarse Dijon 4 medium carrots, peeled and cut into half-moon slices (John used baby carrots) 1/2 pound mushrooms, stemmed, cleaned and quartered. 1/4 cup red wine
From foodnewsnews.com


DIJON AND COGNAC BEEF STEW – GFCHOW
Add Cognac to the empty pot and cook, stirring, until the bottom is deglazed and the crust comes loose, approx 1-2 minutes. Add stock, Dijon, and grainy mustards. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until beef is very tender, about 45 minutes.
From gfchow.com


SUNDAY DINNER: DIJON AND COGNAC BEEF STEW – SAVOR
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.
From savor.blog


DIJON AND COGNAC BEEF STEW BEST RECIPES
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.
From findrecipes.info


DIJON AND COGNAC BEEF STEW | BEEF RECIPES, BEEF, FOOD
Jan 15, 2018 - the only response to this frigid weather is "beef stew," and this version features a luxe, silky gravy that is packed with flavor! Jan 15, 2018 - the only response to this frigid weather is "beef stew," and this version features a luxe, silky gravy that is packed with flavor! Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


Related Search