Dijon and Cognac Beef Stew

Name: Dijon and Cognac Beef Stew
Yield: 4
Ingredients: EDIENTS; 1/4 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; 1/2 cup Cognac; 2 cups beef stock; 1/2 cup Dijon mustard; 4 tablespoons Pommery mustard; 4 large carrots, peeled and cut into half-moon slices; 1/2 pound mushrooms, stemmed, cleaned and quartered; 1/4 cup red wine

Dijon and Cognac Beef Stew was pinched from <a href="https://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"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...."

INGREDIENTS

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EDIENTS

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1/4 pound salt pork, diced

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1 large onion, finely diced

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3 shallots, chopped

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2 to 4 tablespoons butter, as needed

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2 pounds beef chuck, in 1-inch cubes

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2 tablespoons flour

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Salt and freshly ground black pepper

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4 tablespoons butter, as needed

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1/2 cup Cognac

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2 cups beef stock

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1/2 cup Dijon mustard

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4 tablespoons Pommery mustard

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

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1/2 pound mushrooms, stemmed, cleaned and quartered

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1/4 cup red wine

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