9-30-18 ** fair, ised dijon only and b&b for the cognac, used bacon for the salt pork, beef was tuff, carrots hard....hmmmm...one win one loss
2-15-18 very good, used regular dijon mustard, and apple brandy
YIELD4 to 6 servings
TIMEAbout 3 hours Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter
Michael Kraus for The New York Times
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.
Featured in: When The Path To Serenity Wends Past The Stove.
Beef Chuck, Cognac, Pommery Mustard, Salt Pork, Shallot Mark as Cooked 1,298 ratings
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-moon slices
½ pound mushrooms, stemmed, cleaned and quartered
¼ cup red wine
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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.
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Kathryn 1 year ago
I used most of this recipe with much less mustard (family preference) and substituted bacon for the salt pork. Then I took a few tips from the NYT recipe for Auberge de la Madone's beef stew. I marinated the beef for a short time in red wine with fresh thyme, Rosemary, bay leaf, whole cloves and peppercorns. When the stew began to simmer I added the zest and juice of a small orange. All the flavors popped in the finished product. Excellent.
Reply 369This is helpful
Jeff 1 year ago
It's called "Dijon & COGNAC Beef Stew"...
Maybe your best bet is to simply look for a different recipe.
139This is helpful
Ellen 2 years ago
Not your mother's beef stew! The sauce is exceptionally savory, thanks to all that mustard. I cooked this in my All-Clad braiser, with the lid fully closed and in a low oven. The sauce was plenty thick as it was, and I think it would have cooked off entirely had the pot been only partly covered, as called for in the recipe. Also, the carrots, cut somewhere between 1/4 and 1/2 inch, took nearly an hour. This went very well with a Haut Medoc Chateau Aney 2011.
Reply 106This is helpful
Tracy 1 year ago
If you don't eat pork, and want fabulous flavour, try rendered duck fat, or if that's not doable (hey, I don't usually have duck fat around either) stick with some extra butter and a bit of olive oil.
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