A delicious variation on beef bourguignon.
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 shallots, chopped
- 8 oz bacon, diced
- 2 lbs beef chuck, cut in 1-inch cubes
- 2 Tbsp flour
- kosher salt and freshly ground black pepper
- 1/2 cup Cognac
- 2 cups beef stock
- 1 (750 ml.) bottle good dry red wine
- 1 tsp fresh thyme leaves (1/2 teaspoon dried)
- 1 Tbsp tomato paste
- 1/2 cup Dijon mustard
- 4 Tbsp whole-grain (or Pommery, if you can find it) mustard
- 2-3 large carrots, peeled and cut into half-moon slices (or two handfuls of baby carrots)
- 4 Tbsp butter, as needed
- 1 lb mushrooms, stemmed, cleaned and quartered
- Chopped fresh parsley for garnish
In a large Dutch oven or other heavy pot, heat the olive oil on medium-low heat. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Season beef cubes with salt and pepper. Melt butter in the pot, then increase the heat to medium. Working in three batches, brown the beef on all sides until it is well-browned. Transfer to the bowl with the onions. Repeat with the remaining batches.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac to deglaze the pot. Put the meat and bacon back into the pot with the juices.
Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
While the stew is simmering, cook the mushrooms: in a small skillet, heat the remaining tablespoon of butter. On medium-high heat, saute the mushrooms until they are browned and tender.
After the stew has simmered for an hour, add the mushrooms, remaining 3 tablespoons of whole-grain mustard. Simmer uncovered for an additional 30 minutes, then check for seasonings, adding salt and pepper if necessary.
To serve, sprinkle each serving with the chopped parsley.