Dijon and Cognac Beef Stew
Dijon and Cognac Beef Stew will not disappoint! It’s a sophisticated beef stew with an exceptionally savory sauce thanks to the combination of grainy and Dijon mustards. And it’s also a perfect make-ahead and reheat-before-serving kinda recipe.
Jump to RecipePrepping the Stew Base
Prepare base ingredients for the stew – olive oil, butter, chopped onions, and chopped shallots,
Place 2 tablespoons butter and olive oil in a Dutch oven or large pot over low heat, and cook until butter is melted and bubbly. Then raise heat to medium and add onions and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
Coating & Cooking the Beef Cubes
Toss beef cubes with flour and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. If necessary, add more oil to the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, approx. 10 minutes per batch. Transfer beef cubes to the bowl with onions. Repeat with remaining beef.
Flavor Booster Ingredients for the Stew
Organize all remaining ingredients for the stew – Cognac, broth, mustards, carrots, mushrooms, butter, and red wine.
Cognac, Broth, and Mustards
Add Cognac to the empty pot and cook, stirring, until the bottom is deglazed and the crust comes loose, approx 1-2 minutes. Add stock, Dijon, and grainy mustards. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until beef is very tender, about 45 minutes.
Carrots and Mushrooms
Add carrots and mushrooms to the pot and continue simmering for an additional one hour and 15 minutes, or until carrot slices are soft and fork-tender.
Final Touches
Lastly, add red wine and 1 tablespoon butter (if desired). Simmer 5 minutes, then taste, and adjust seasoning if necessary.
Dijon and Cognac Beef Stew
Serve stew right from the pot or ladle into individual bowls. Garnish with parsley if desired.
Dijon and Cognac Beef Stew
Ingredients
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil more if necessary
- 1 large onion diced
- 3 shallots chopped
- 2 pounds beef chuck in 1-inch cubes
- 2 tablespoons all-purpose gluten flour I use King Arthur Measure for Measure
- Kosher salt and black pepper
- 1/2 cup Cognac
- 2 cups beef broth or stock
- 1/2 cup Dijon mustard
- 4 tablespoons Pommery mustard or other whole-grain mustard
- 4 large carrots (any color) peeled and cut in half vertically, and then slice into half-moon slices
- 1/2 pound mushrooms (white button or portobellos) stems removed, cleaned, and quartered or sliced
- 1/4 cup red wine See NOTES section below
- garnish with parsley if desired
Instructions
- Place 2 tablespoons butter and 1 tablespoon olive oil in Dutch oven or large pot over low heat, and cook until butter is melted and bubbly. Then raise heat to medium and add onions 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 more olive oil to the pan. Toss 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, approx. 10 minutes per batch. Transfer beef cubes to the 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, approx 1-2 minutes. Add stock, Dijon, and grainy mustards. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until beef is very tender, about 45 minutes.
- Add carrots and mushrooms to the pot and continue simmering for an additional one hour and 15 minutes, or until carrot slices are soft and fork-tender.
- Lastly, add red wine and 1 tablespoon butter (if desired). Simmer 5 minutes, then taste, and adjust seasoning if necessary.
- Serve stew right from the pot or ladle into individual bowls. Garnish with parsley if desired.
Notes
Recipe from NYTimes Cooking and modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Veal Chops with Asian Honey Mustard Sauce, Mom’s Saucy Brisket, and Sauteed Baby Bok Choy and Shiitake Mushrooms.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
I’d been thinking abut making this recipe for a long time… and finally bit the bullet. I’ve always liked beef stew but could never make a good one. This version was delicious! Easy to make and great flavor… better than traditional stew in my opinion … a little more sophisticated. I didn’t have cognac so off I went to the liquor store. I was told that brandy is a good (and cheaper) substitute for cognac (I looked it up for verification too) for those of us that don’t want to invest in the more expensive alcohol that’ll will never be consumed. Will definitely make this again.
I made this recipe just for you…my stew loving sister!
I made this last night, and it is a total winner. Very straight forward and delicious! Comfort food, yet elegant enough for a dinner party.
I’m so glad you enjoyed this recipe! And I agree with you…it’s comfort food yet elegant enough to serve at a dinner party!
any dish that can be made ahead of time is a big plus and this looks delicious
Thanks mom! And agreed!!