New York Times Beef Dijon Cognac

Here in the Northeast, March is rolling in with what appears to be the biggest snowstorm we've had all winter (which is non saying much, as it has barely snowed hither this yr), just as anybody is becoming eager to put away heavy winter coats and boots. On the bright side, a snowy day is motivation to make oneself extra cozy indoors. My preferred way to do that is the kind of cooking that slowly builds layers of flavors over the course of hours while filling your home with warm and securely savory smells. In other words, stew.

I've made plenty of beef stews over the years that I have not liked, generally because they are rather flavorless affairs with a watery broth. The stews that I brand over and over again have ingredients that pack some kind of dial, of sourness, acidity, or, in this instance, the sharpness of mustard.

Don't be too alarmed past the 1/2 cup plus iv tablespoons of mustard in the ingredients listing. If you were to eat that much mustard directly from the jar, no doubt you'd have some very inflamed nostrils. This stew does non taste like mustard directly from the jar. If I had tasted it without knowing what was in it, I'm non sure I would accept picked out the mustard, merely I would still have been delighted at the bright flavors balancing the heartiness of the beef. Arrive on a arctic, grayness day similar today, and you will be warmed.

beefiness stew with dijon and cognac

I've made quite a few changes from the original over the years. I've removed the carrots from the stew itself, as I typically don't enjoy them in stews. Instead, I usually serve this with a side of braised carrots. The original as well asked you to render fat from salary then discard the bacon – I've never bothered with this step. It chosen for four tablespoons of Pommery mustard, in add-on to the 1/2 loving cup of Dijon. I've made this with Pommery before, but it'due south not the easiest affair to detect, so I've recommended whole grain mustard as an alternative – I frequently use this and the stew is still fantabulous. If you dear mushrooms, I'd recommend doubling the quantity below.

4 to 6 servings

Ingredients:

4-5 tablespoons butter, divided
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons flour
Salt and freshly footing black pepper
1 onion, chopped finely
iii shallots, chopped finely
1/2 cup Cognac
ii cups beef stock
1/2 cup Dijon mustard
iv tablespoons Pommery or whole grain mustard
one/ii pound white mushrooms, stemmed and quartered
1/four cup red wine

Directions:

Estrus 2 tablespoons butter over medium rut in a Dutch oven. Toss beef cubes with flour, and season with salt and pepper. When butter has melted and has stopped bubbling, add the beefiness and brown on all sides in batches. Avoid overcrowding the pan, every bit this volition crusade the beefiness to steam instead of brown. You desire a overnice, night sear on the beef. Remove the first batch to a plate, and continue with the next batch until all the beef is browned.

Add another tablespoon of butter if there'southward no fat left in the pan. Reduce heat to medium low. Add the onion and shallots and sauté until they are soft and just starting to brown, nearly ten-15 minutes. Keep an middle on them and stir occasionally to make sure they are not browning too apace.

Add Cognac to the onion mixture, and scrape whatever brown crusty bits from the lesser of the pan. Whisk in the stock, all of the Dijon mustard, and one tablespoon of the Pommery or whole grain mustard. Stir beef with its accumulated juices into the sauce. Bring the stew to a simmer, and then cover the Dutch oven with its lid partway, and lower heat and so that the stew maintains a irksome simmer. Cook until the beef is very tender, about 2 hours.

When the beefiness is ready, oestrus 2 tablespoons butter over medium oestrus in a frying pan. Add together mushrooms, stir to coat with the butter, and cover with a chapeau. Leave the mushrooms for 8-10 minutes to let their water to cook out. Remove the chapeau, and sauté until most of the liquid has evaporated and the mushrooms are nicely browned.

Add the mushrooms to the stew with the remaining 3 tablespoons Pommery or whole grain mustard and the red vino. Simmer for 5 minutes. Gustatory modality and suit seasoning if necessary.

Beef stew with dijon and cognac adjusted from The New York Times Cooking

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Source: https://www.atoastandtea.com/beef-stew-dijon-cognac/

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