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
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
COUNTRY DIJON BEEF STEW
I love this stew! It is healthy and it's great served over the egg noodles, nice dish! From "Family Circle"
Provided by Angela Pietrantonio
Categories Other Soups
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat butter in a large pot over medium heat. Add onion and mushrooms and cook 5 minutes. Transfer to a bowl.
- 2. Meanwhile, toss beef with 3 tablespoons of the flour. Add 1 tablespoon of the oil to the pot and increase heat to mediumhigh. Add half the beef and cook 2 minutes, browning on all sides. Transfer to bowl with onions and mushrooms. Add remaining tablespoon oil and second half of beef to pot. Cook 2 minutes, browning on all sides. Transfer to bowl; reduce heat to medium.
- 3. Add 3/4 cup of the beef broth to the pot. Whisk in Worcestershire and mustard, scraping up any brown bits on bottom of the pan. Add mixture from bowl back to the pot along with the remaining beef broth. Cover and simmer on low for 15 minutes.
- 4. Uncover and stir in carrots. Cover and cook an additional 45 minutes.
- 5. In small bowl, stir together 2 tablespoons water, the remaining tablespoon flour, rosemary, salt and pepper. Stir into stew and cook 3 minutes, until thickened. Serve with noodles, if desired.noodles, if desired. 7 points per serving (not including egg noodles)
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