Savory Beef Stew with Mustard and Brandy
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
6
-
Course
Main Course, Others
Savory Beef Stew with Mustard and Brandy
Report
Beef slow-braised in a mustard sauce becomes rich, tender and delicious!
Share:
Ingredients
- 1/4 pound pancetta or bacon diced (optional)
- 1 large onion diced
- 4 garlic cloves finely chopped
- 10 shallots peeled, halved vertically, and trimmed off the root end
- 2-4 tablespoons unsalted butter as needed
- 2 pounds beef chuck in 1-inch cubes
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1/2 cup brandy or cognac
- 2 1/2 cups unsalted beef or chicken stock
- 1/2 cup smooth Dijon mustard
- 1 tablespoon coarse Dijon or Pommery mustard
- 2 teaspoons fresh thyme leaves picked and chopped if large
- 2 bay leaves
- 4 medium carrots peeled and cut into 1 1/2 inch chunks
- 1/2 pound crimini or button mushrooms cleaned and quartered
Instructions
- Preheat oven to 325ºF / 160ºC
- Place bacon 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 set aside. Note: If you don't want to use bacon, just melt 2 tablespoons butter. Raise heat to medium-high. Season beef lightly with salt but generously with pepper and lightly toss with flour. Place half the cubes in the pan. Cook in a single layer (don't crowd the pan, do it in more batches if necessary) over medium-high heat until well browned on all sides, then transfer to a large bowl. Repeat with remaining beef, adding the second batch of browned beef to the bowl.
- If the pan is dry, add 2 tablespoons butter. Add onions and cook until softened but not brown, about 10-12 minutes. Add garlic and cook for 1 minute. Add brandy and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add stock, thyme, bay leaves, smooth Dijon mustard and coarse mustard. Whisk to blend, then return meat to pot. Bring liquid to a gentle simmer, cover pot and place in the oven. Cook until meat is very tender, about 1 1/4 hours, stirring occasionally.
- Note: If using a slow cooker, add sauce and browned beef and cook for 4 hours on high or 7-8 hours on low. Add carrots and shallots halfway through or roast them separately.
- Stir in carrots and shallots, and continue cooking for 35-40 minutes, or until vegetables 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 and reserved crumbled bacon into stew, then taste, and adjust seasoning.
- Serve hot, with boiled potatoes or buttered egg noodles.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
