160 minutes
A hearty Beef Stew with tender beef and a rich, flavorful sauce enhanced with Dijon mustard and Cognac.
Beef Chuck, cut into 1-inch cubes
0 lb
to taste
to taste
tablespoons
Large Onion, finely chopped
each
Garlic Clove, minced
each
tablespoons
Cognac
cups
cups
Large Carrots, peeled and sliced
each
Celery Stalks, chopped
each
Bay Leaf
each
teaspoons
cups
Flat Leaf Parsley, chopped for garnish
to taste
1. Season and Brown Beef
Season the beef cubes generously with salt and freshly ground black pepper. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring you don't overcrowd the pot. Transfer the beef to a plate as each batch finishes.
2. Cook Onion and Garlic
In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
3. Add Mustard and Cognac
Stir in the Dijon mustard, mixing well to coat the onions and garlic. Pour in the Cognac, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
4. Combine and Simmer
Return the browned beef to the pot, along with any juices. Pour in the beef broth, making sure the meat is mostly covered. Add the sliced carrots, chopped celery, bay leaf, and thyme. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 2 hours, until the beef is tender.
5. Finish with Cream
Stir in the heavy cream to add a touch of richness. Let it simmer uncovered for another 10 minutes, allowing the sauce to thicken slightly. Taste and adjust the seasoning with more salt and freshly ground black pepper if needed.
6. Serve and Garnish
Ladle the stew into bowls, garnishing each with a sprinkle of fresh parsley. Serve hot, alongside some crusty bread.
Replace the cognac with a dark beer (such as a stout or porter) and add caraway seeds for a German twist on the stew. This would be great served over spaetzle or with a side of rye bread.
Replace the beef with lamb and cognac with a robust red wine. Add fresh or dried mint in place of thyme, and maybe stir in some green peas towards the end for a springtime touch.
Introduce a can of crushed tomatoes along with the beef stock and use a combination of Italian herbs like oregano, basil, and rosemary. This will give you a stew with a more Mediterranean flair.
To give your stew a Mexican twist, omit the cognac and Dijon, and instead add some chipotle peppers in adobo sauce for heat, plus a bit of lime juice for zest.
Substitute chicken (thighs would work well) for the beef, and use white wine instead of cognac. Tarragon pairs beautifully with chicken, so use that as your primary herb.
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