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
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.
DIJON AND COGNAC BEEF STEW
Steps:
- Sauté salt pork in large skillet over medium heat until golden. Remove with slotted spoon to a 7-quart Dutch oven. Add onion and shallot to skillet and brown quickly over high heat. Add garlic and brown another minute. Transfer with slotted spoon to Dutch oven. Coat beef cubes in seasoned flour, shaking off excess. Add butter to same skillet, as necessary, and brown meat in batches. (Do not overcrowd, or beef will not brown properly). Transfer to Dutch oven as it is browned. Pour Cognac into skillet and reduce by half. Stir in stock and wine and bring to boil, scraping up any browned bits. Stir in Dijon mustard, 1 tbsp of the coarse mustard, and truffle honey, and add to beef in pot. Add reserved pork rind. Bring to simmer, cover partially, and cook until beef is barely tender, about 2-1/2 hours. Add carrots and cook another 10 minutes. Heat 3 tbsp butter in large skillet over medium high heat, add mushrooms and brown well. Add wine and remaining coarse mustard and boil about 30 seconds. Stir mushroom mixture into stew and simmer another 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
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
More about "dijon and cognac beef stew recipes"
DIJON AND COGNAC BEEF STEW - THE AMATEUR GOURMET
From amateurgourmet.com
Estimated Reading Time 7 mins
DIJON AND COGNAC BEEF STEW - BITES OUT OF LIFE
From bitesoutoflife.com
Estimated Reading Time 5 mins
DIJON AND COGNAC BEEF STEW – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 5 mins
TWO DISTINCTLY FRENCH INGREDIENTS FLAVOR DIJON AND COGNAC …
From blue-kitchen.com
CURL UP WITH DIJON AND COGNAC BEEF STEW | FOOD GAL
From foodgal.com
OOOH LA LA–FRENCH COMFORT FOOD: BEEF STEW WITH …
From tonjastable.com
COGNAC BEEF STEW WITH DIJON MUSTARD - CREATIVE CULINARY
From creative-culinary.com
CURL UP WITH DIJON AND COGNAC BEEF STEW | FOOD GAL
From foodgal.com
DIJON AND COGNAC BEEF STEW - HERON EARTH
From heronearth.com
SUNDAY DINNER: DIJON AND COGNAC BEEF STEW - SAVOR
From savor.blog
DIJON AND COGNAC BEEF STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DIJON AND COGNAC BEEF STEW | RECIPE | BEEF STEW RECIPE, BEEF …
From pinterest.com
BEEF STEW WITH BRANDY & DIJON - IDIOT'S KITCHEN
From idiotskitchen.com
DIJON AND COGNAC BEEF STEW - RECIPE | COOKS.COM
From cooks.com
DIJON AND COGNAC BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
DIJON AND COGNAC BEEF STEW - TASTINGSPOONS.COM
From tastingspoons.com
DIJON MUSTARD AND COGNAC BEEF STEW - FRODENHENG.LU
From frodenheng.lu
BEEF STEW WITH DIJON AND COGNAC – A TOAST AND TEA
From atoastandtea.com
DIJON AND COGNAC BEEF STEW - FOOD75.ORG
From food75.org
DIJON AND COGNAC BEEF STEW | HAMMERTOWN
From archive.hammertown.com
COUNTRY DIJON BEEF STEW RECIPES - DEWBAY.TIBET.ORG
From dewbay.tibet.org
DIJON AND COGNAC BEEF STEW RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
DIJON AND COGNAC BEEF STEW | RECIPES, SMITTEN KITCHEN RECIPES, …
From pinterest.com
DIJON AND COGNAC BEEF STEW | BEEF STEW, STEW, SMITTEN KITCHEN
From pinterest.ca
DIJON AND COGNAC BEEF STEW - BIGOVEN.COM
From bigoven.com
DIJON AND COGNAC BEEF STEW – MAROSCOOKING
From maroscooking.com
DIJON AND COGNAC BEEF STEW – GFCHOW
From gfchow.com
DIJON AND COGNAC BEEF STEW | BEEF STEW RECIPE, BEEF, PASTA DISHES
From pinterest.ca
DIJON AND COGNAC BEEF STEW - DINING AND COOKING
From diningandcooking.com
DIJON AND COGNAC BEEF STEW | BEEF STEW, BEEF, FOOD
From pinterest.co.uk
DIJON BEEF STEW - SOUPADDICT
From soupaddict.com
DIJON-AND-COGNAC-BEEF-STEW – SMITTEN KITCHEN
From smittenkitchen.com
DIJON AND COGNAC BEEF STEW – SOUR CHERRY FARM
From sourcherryfarm.com
[HOMEMADE] COGNAC DIJON BEEF STEW : FOOD
From reddit.com
DIJON AND COGNAC BEEF STEW - RECIPE CART
From getrecipecart.com
DIJON AND COGNAC BEEF STEW | RECIPELION.COM
From recipelion.com
BEEF STEW WITH DIJON AND COGNAC — EATING WITH CHEF ERIC
From eatingwithcheferic.com
You'll also love