Savor the rich and hearty flavors of this Dijon and Cognac Beef Stew, a perfect comfort dish for a cozy evening. The tangy Dijon mustard and the depth of cognac elevate this classic stew to a luxurious yet easy-to-make meal for two.
180 minutes
Savor the rich and hearty flavors of this Dijon and Cognac Beef Stew, a perfect comfort dish for a cozy evening. The tangy Dijon mustard and the depth of cognac elevate this classic stew to a luxurious yet easy-to-make meal for two.
Chuck Roll, cut into 1.5-inch cubes
0 lb
tablespoons
Flour
tablespoons
Carrots, large diced
cups
Oyster Mushrooms, cut into large chunks
cups
Pearl Onions, peeled
cups
cups
tablespoons
cups
tablespoons
Cognac
cups
cups
Minced Chives, for garnish
cups
1. Prep Ingredients
Start by cutting your chuck roll into 1.5-inch cubes, making sure they're uniform for even cooking. Dice your carrots into hearty pieces and cut the oyster mushrooms into large chunks. Peel the pearl onions, which will sweeten and mellow as they cook in the stew. Measure out your remaining ingredients so they're ready to add.
2. Sear Meat
Heat the avocado oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes and sear them until they develop a beautiful brown crust, about 3-4 minutes per side. This creates a deep flavor base for the stew. Once seared, transfer the beef to a plate and toss with the flour, ensuring each piece is lightly coated. This will help thicken the stew later on.
3. Sweat Aromatics
In the same pot, reduce the heat to medium. Add the carrots and sweat them until they begin to soften, about 5 minutes. Add a pinch of salt here to help them release their moisture and sweetness.
4. Caramelize Paste
Stir in the Dijon mustard and cook for a minute to deepen its flavor, which will add a tangy complexity to the stew.
5. Deglaze
Pour in the cognac, being careful as it may flame. Let it reduce by half to cook off the alcohol and concentrate the flavors, about 2 minutes.
6. Add Cooking Liquid
Introduce the chicken stock and bring to a simmer. Return the beef and any accumulated juices to the pot. Sprinkle in the thyme leaves and a pinch of salt. Bring to a low simmer, then cover and cook for about 2 hours, or until the beef is tender to the fork.
7. Braise
After 1 hour of braising, add the oyster mushrooms and pearl onions to the pot. Cover and continue cooking. This gradual addition ensures that each ingredient cooks to the right texture.
8. Finishing Ingredients
In the last 3 minutes of cooking, stir in the frozen peas to heat through. They will add a fresh pop of color and sweetness. Once the stew is done, let it rest for 30 minutes off the heat. This allows the flavors to meld and intensify.
9. Serve
Reheat the stew gently if needed, then ladle into bowls. Sprinkle minced chives over the top for a fresh, oniony crunch. The stew pairs wonderfully with a slice of crusty bread or a scoop of fluffy mashed potatoes.
Start by sourcing the best quality beef you can find. A well-marbled chuck roast is ideal for stews as it becomes tender and flavorful when cooked slowly. Also, use a good quality Dijon mustard and a decent Cognac that you would enjoy drinking.
Take your time to brown the beef in batches to ensure each piece gets a nice caramelized crust. This step is not only for color but also develops deep flavors in the stew.
Keep the heat low and give the stew time to simmer gently. This will break down the connective tissue in the beef, leading to a more tender result. Avoid boiling as this can toughen the meat.
Use the Cognac to deglaze the pan, scraping up all the browned bits from the bottom. This is where a lot of the stew's savory flavor comes from.
Before serving, taste the stew and adjust the seasoning with salt and pepper as needed. The depth of flavor will develop as the stew cooks, so it's best to do the final seasoning adjustment at the end.
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