Dijon and Cognac Beef Stew

6 servings


3 hours

total time


1/4 pound salt pork, diced

1 large onion, finely diced

3 shallots, chopped

2 to 4 tablespoons unsalted butter

2 pounds beef chuck, in 1-inch cubes

2 tablespoons all-purpose flour

Kosher salt and black pepper

1/2 cup Cognac

2 cups beef stock

1/2 cup Dijon mustard

4 tablespoons Pommery mustard or other whole-grain Dijon mustard

4 large carrots, peeled and cut into half-moon slices

1/2 pound mushrooms, stemmed, cleaned and quartered

1/4 cup red wine


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.


Serving Size




Total Fat

30 g

Saturated Fat

12 g

Unsaturated Fat

16 g

Trans Fat

1 g




1170 mg

Total Carbohydrate

19 g

Dietary Fiber

5 g

Total Sugars

7 g


40 g

6 servings


3 hours

total time
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