Scale
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter, as needed
- 1 large onion, finely diced
- 2 shallots, chopped
- 2 pounds beef chuck, cut in 1-inch cubes
- 2 tablespoons flour
- kosher salt and freshly ground black pepper
- 1/2 cup Cognac
- 2 cups beef stock
- 1/2 cup Dijon mustard
- 4 tablespoons whole-grain (or Pommery, if you can find it) mustard
- 4 large carrots, peeled and cut into half-moon slices (or two handfuls of baby carrots)
- 1 pound small creamer potatoes, scrubbed (or Yukon golds, scrubbed and cubed)
- 1/2 pound mushrooms, stemmed, cleaned and quartered
- 1/4 cup red wine
Instructions
- In a large Dutch oven or other heavy pot, heat the olive oil and two tablespoons of butter on medium-low heat. Add the onion and shallots, and saute until softened (but not browned), about 10 minutes. Transfer to a large bowl.
- Toss the beef cubes with flour and season with salt and pepper. Melt an additional tablespoon of butter in the pot, then increase the heat to medium. Working in three batches, brown the beef on all sides until it is well-browned. Transfer to the bowl with the onions. Repeat with the remaining batches.
- Carefully add the Cognac to the pot and cook, stirring, until the tasty browned bits have loosened. Whisk in the stock, Dijon, and 1 tablespoon of the whole-grain mustard until the mixture is smooth. Return the meat and onions to the pot, then cover, lower the heat to medium-low and simmer for 30 minutes.
- After 30 minutes, add the carrots and potatoes. Re-cover and simmer for an additional hour.
- While the stew is simmering, cook the mushrooms: in a small skillet, heat the remaining tablespoon of butter. On medium-high heat, saute the mushrooms until they are browned and tender.
- After the stew has simmered for an hour, add the mushrooms, remaining 3 tablespoons of whole-grain mustard, and the red wine. Simmer uncovered for an additional 30 minutes, then check for seasonings, adding salt and pepper if necessary.
Nutrition
- Serving Size: 6