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Monday, April 11

Mustard & cognac beef stew

Bacon, uncured, diced
3 rashers
Onion, finely diced
1 large
Shallots, chopped
3 medium
Butter, unsalted
2 tablespoons +
2 tablespoons
Beef chuck, cut into 1-inch cubes
2 pounds
2 tablespoons

Pepper, freshly ground

½ cup
Beef stock
2 cups
Mustard, stone ground
½ cup
Mustard, Cajun
1 tablespoon +
3 tablespoons
Carrots, halved, ½-inch slice
4 large
Mushrooms, cleaned, quartered
½ pound
Wine, red
¼ cup
  1. Place the bacon in a Dutch oven, and heat over low heat until the fat is rendered. 
  2. Raise the heat, and add the onion and shallots; cook until softened, about 10 to 15 minutes. 
  3. Using a slotted spoon, transfer to a large bowl. 
  4. Add 2-tablespoons butter to the pan. 
  5. Season the beef with salt and pepper, and dust with flour. 
  6. Shake off excess flour, and place half of the beef in the pan. 
  7. Cook over medium-high heat until well browned on all sides; transfer to the bowl with the onions. 
  8. Repeat with remaining beef. 
  9. Add the cognac and cook, stirring until the bottom is deglazed and the crust comes loose. 
  10. Whisk in the stock, stone ground mustard, and 1-tablespoon Cajun mustard, and then return the beef and onion mixture to the pan. 
  11. Lower the heat, cover the pan, and simmer gently until the meat is very tender, about 2 hours. 
  12. Add the carrots, and continue to simmer for 30 minutes, or until the slices are tender. 
  13. As the carrots cook, heat 2-tablespoons butter in a skillet over medium-high heat, and sauté the mushrooms until browned and tender. 
  14. Stir the mushrooms into the stew with the remaining 3-tablespoons Cajun mustard and wine. 
  15. Simmer 5 minutes more, taste, and adjust seasonings, as needed. 
Recipe adapted from New York Times Cooking.

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