Dijon and Cognac Beef Stew

Dijon and Cognac Beef Stew

4 servings
This isn’t just any beef stew, however. This stew is fancy. It’s luxe and lush and so intensely flavored, if you’re anything like me, after one bite you’ll forget every crock pot attempt that yielded thin broths, tough meat, weak flavor and, always, unevenly cooked vegetables (potato mush and still-rubbery carrots, sigh), or at least I did. It will an excellent consolation prize for a winter you’re totally ready to be done with, pretty as it can occasionally be.

Ingredients

  • salt pork

    pancetta or bacon, diced

    ¼ lb
  • onion

    finely diced

    1 large
  • shallots

    chopped

    3
  • butter

    as needed

    4 tbsp
  • beef chuck

    in 1-inch cubes

    2 lb
  • flour
    2 tbsp
  • salt and freshly ground black pepper
  • cognac

    see note

    ½ c
  • unsalted beef stock
    2 c
  • smooth dijon mustard
    ½ c
  • coarse dijon or pommery mustard

    see note

    4 tbsp
  • carrots

    peeled and cut into half-moon slices

    4 medium
  • mushrooms

    stemmed, cleaned and quartered

    ½ lb
  • red wine

    see note

    ¼ c

Directions

  1. 1

    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 save for another use, like your salad, vegetables or, uh, snacking. Raise heat to medium-low, and add onion and shallots. Cook until softened but not browned, about 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

  2. 2

    If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season lightly with salt and more generously with 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.

  3. 3

    Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add stock, smooth Dijon mustard and 1 tablespoon coarse or 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 1/4 hours.

  4. 4

    Add carrots, and continue simmering for 40 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

Dijon and Cognac Beef Stew

180 min4 servings

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About this Recipe

Tired of bland, watery stews that leave you wishing for takeout? This Dijon and Cognac Beef Stew is here to change your winter dining experience, delivering a truly luxurious and intensely flavored dish that feels like a special occasion.

Why This Recipe Works

This isn't your average crock pot stew. This recipe masterfully combines cognac, two types of Dijon mustard, and a rich base of salt pork, pancetta, or bacon to create a deeply satisfying broth and melt-in-your-mouth beef. It’s designed to banish memories of thin broths and tough meat, ensuring every bite is lush and complex.

What to Expect

Prepare for a hearty, comforting stew that is anything but ordinary. You'll savor succulent cubes of beef chuck, tender from a long simmer, enveloped in a rich, velvety sauce with delightful tangy notes from the Dijon and a subtle warmth from the cognac. The carrots will be tender-crisp, and the mushrooms earthy, all contributing to a harmonious and sophisticated flavor profile. This stew promises to be an excellent consolation prize for a chilly winter evening.

Customization & Variations

The recipe offers flexibility with its foundational fat, allowing you to choose between salt pork, pancetta, or bacon to start building your robust flavor base. You can also experiment with different varieties of mushrooms beyond standard button mushrooms for an earthy twist. While two types of Dijon mustard are specified for their nuanced flavor and texture, you can lean into a stronger coarse Dijon or a milder smooth one based on your preference for a sharper or more mellow finish.

Serving & Context

This "fancy" beef stew is perfectly suited for a cozy date night in or as an impressive dinner on a cold winter evening. Serve it alongside crusty bread to sop up every last drop of the rich sauce, making it a complete and deeply satisfying meal.

Frequently Asked Questions