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Shared By Grace Warren Atwood

Dijon And Cognac Beef Stew

Ingredients

  • ¼ pound salt pork, diced
  • 1 large onion, finely diced
  • 3 shallots, chopped
  • 2 to 4 tablespoons butter, as needed
  • 2 pounds beef chuck, in 1-inch cubes
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • 4 tablespoons butter, as needed
  • ½ cup Cognac
  • 2 cups beef stock
  • ½ cup Dijon mustard
  • 4 tablespoons Pommery mustard
  • 4 large carrots, peeled and cut into half-moon slices
  • ½ pound mushrooms, stemmed, cleaned and quartered
  • ¼ cup red wine

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