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Cognac Mustard Stew
This stew’s got it all: cozy vibes, bold flavor, and a hint of fanciness. Plochman’s Dijon and Stone Ground mustards bring the zing, while cognac adds depth and a splash of red wine ties it all together. It’s rustic enough for a weeknight, classy enough for company, and easy enough for anyone to throw together.
Active Time: 25 Min
Total Time: 1 Hr 45 Min
Servings: 4 to 6
Ingredients
- ¼ lb pork belly, small diced
- 4 shallots, finely diced
- 2 lbs boneless beef chuck, cut in 1” cubes
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 Tbsp all-purpose flour
- ½ cup cognac
- 1 qt unsalted beef stock
- ½ cup Plochman’s Dijon Mustard
- ¼ cup Plochman’s Stone Ground Mustard
- 4 large carrots, peeled and cut into ½”-thick half moons
- 1 Tbsp unsalted butter
- 1 lb cremini mushrooms, stemmed and quartered
- ¼ cup red wine
Directions
- Heat a large Dutch oven over low heat. Add the pork belly and cook, stirring occasionally, until the fat is rendered and the pork belly is golden brown, 12 to 15 minutes. Using a slotted spoon, transfer to a large bowl. Set aside.
- Increase the heat to medium. Add the shallots and cook, stirring often, until soft and translucent, 7 minutes. Using a slotted spoon, transfer them to the bowl with the pork belly.
- In a large bowl, toss together the beef, 2 tsp salt, black pepper, and flour. Add the beef to the pan. Cook, stirring occasionally, until the beef is browned on all sides, 7 to 8 minutes. Transfer the beef to the bowl with the pork belly and shallots.
- Pour in the cognac. Using a wooden spoon, scrape the browned bits from the bottom of the pan. Pour in the beef stock. Whisk in the Dijon and Stone Ground mustards. Return the pork, beef, and onions to the stew. Bring to a simmer and cook until the beef is fork tender, 1 ½ hours. Stir in the carrots and cook until tender, 20 minutes.
- Heat a large pan over medium-high heat. Melt the butter in the pan, then add the mushrooms and season with salt to taste. Cook, stirring occasionally, until the mushrooms are golden brown and tender, 6 minutes. Stir the mushrooms into the stew.
- Stir in the red wine and simmer for 5 minutes.
- Garnish with parsley and serve.
Recipe adapted from: NYT Cooking
