Dijon and Cognac Beef Stew
Dijon Beef Stew
A rich French-style beef stew with browned chuck, Dijon mustard, Cognac, carrots, mushrooms, and a glossy savory broth.
This Dijon and Cognac beef stew is a deep, savory braise for cooks who like their stew with more character than plain stock and vegetables. Beef chuck is browned until crusty, then simmered with onions, shallots, Cognac, beef stock, and two kinds of mustard until the sauce turns glossy and the meat yields easily.
The mustard is assertive at the beginning, but it softens as the stew cooks and gives the broth body, tang, and a quiet heat. A small amount of bacon, pancetta, or salt pork starts the pot with smoky richness; if you prefer to skip pork, butter and olive oil still make a strong base.
Carrots go in after the beef has had time to tenderize, so they stay distinct instead of dissolving into the sauce. Mushrooms are browned separately and stirred in near the end with a splash of red wine, which keeps their flavor clean and gives the finished stew a final rounded note.
Serve the stew over wide egg noodles, buttered potatoes, mashed potatoes, or a crusty piece of bread. It is even better after a night in the refrigerator, when the mustard, Cognac, beef, and vegetables settle into a cohesive sauce.
Nutrition (per serving)
Directions
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1
Set a large Dutch oven over low heat, add the diced bacon, pancetta, or salt pork, and cook until the fat has rendered and the pieces are crisp. Lift the solids out with a slotted spoon and reserve them for another use.
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2
Increase the heat to medium-low. Add the onion and shallots to the rendered fat and cook for 10 to 15 minutes, stirring often, until softened and fragrant but not browned. Transfer them to a bowl.
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3
Add 2 tablespoons butter to the pot if the bottom looks dry. Toss the beef with the flour, kosher salt, and black pepper, shaking off loose flour before browning.
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4
Brown half of the beef over medium-high heat until deeply colored on several sides, then transfer it to the bowl with the onions. Repeat with the remaining beef, adding more butter only if needed.
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5
Pour the Cognac into the empty pot and scrape the browned bits from the bottom as it bubbles. Whisk in the beef stock, smooth Dijon, and 1 tablespoon of the whole-grain Dijon until the sauce is even.
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6
Return the beef, onion, shallots, and any collected juices to the pot. Bring to a gentle simmer, cover the pot partway, and cook for about 75 minutes, adjusting the heat so the liquid barely bubbles.
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7
Stir in the carrots and continue simmering for about 40 minutes, until the carrots are tender and the beef can be pierced easily with a fork.
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8
While the carrots cook, melt the remaining butter in a skillet over medium-high heat. Add the mushrooms and cook until browned, tender, and no longer watery.
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9
Stir the mushrooms, red wine, and remaining whole-grain Dijon into the stew. Simmer for 5 minutes more, then taste and adjust with salt and pepper only as needed.
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10
Serve hot over wide egg noodles or potatoes, spooning plenty of mustard-rich sauce over each portion.
Ingredients
- Bacon, pancetta, or salt pork, diced:4 oz
- Large Yellow Onion, finely diced:1
- Shallots, chopped:3
- Unsalted Butter, as needed:4 tbsp
- Beef Chuck, cut into 1-inch cubes:2 lb
- All-Purpose Flour:2 tbsp
- Kosher Salt:1/2 tsp
- Freshly Ground Black Pepper:1 tsp
- Cognac or brandy:1/2 cup
- Unsalted Beef Stock:2 cups
- Smooth Dijon Mustard:1/2 cup
- Whole-Grain Dijon Mustard:4 tbsp
- Medium Carrots, peeled and sliced into half-moons:4
- Cremini or Button Mushrooms, quartered:8 oz
- Dry Red Wine:1/4 cup
- Wide Egg Noodles or potatoes, for serving:as needed
Tips & Notes
- Use unsalted beef stock because the mustard and cured pork both bring salt to the stew.
- If you want a milder stew, reduce the smooth Dijon to 1/4 cup and keep the whole-grain mustard for texture.
- For a pork-free version, skip the bacon and start the onions in 2 tablespoons butter or olive oil.
- The stew reheats well; chill it overnight, skim any firm fat from the top, and warm it gently on the stove.
