Ingredients
The following ingredients have 5 Servings
- 2½ pounds beef chuck
- cubed into bite-sized pieces
- 1 cup flour
- 1 tablespoon ground sage
- Salt and fine black and white pepper
- 4 to 6 tablespoons butter
- 1 large onion
- chopped
- 6 large shallots
- halved and sliced
- 1 large fresh bay leaf
- ½ cup Cognac or brandy
- ½ cup white wine
- ½ cup Dijon mustard
- 2 cups beef bone broth or stock
- 1 tablespoon Worcestershire
- 3 to 4 cups any combination of carrots
- parsnips and/or parsley root
- peeled and cut into bite-sized pieces on bias
- 1½ pounds baby potatoes
- ¼ cup grainy Dijon mustard
- 4 tablespoons butter
- 1 pound white mushrooms
- quartered
- Salt and pepper
- 2 tablespoons fresh thyme
- 4 cloves garlic
- chopped
- ½ cup dry sherry
- Juice of ½ small lemon
- 1 baguette
- for serving
Instruction
- Heat a Dutch oven over medium to medium-high heat
- Dredge meat in flour seasoned with sage, salt, black pepper and white pepper, and brown in butter in 2 batches
- Add more butter if necessary and the onions and shallots, season with salt and pepper, add bay and cook to soften, partially covered, 7 to 8 minutes
- Add cognac or brandy and let it absorb
- Add wine, Dijon, bone stock and Worcestershire, slide beef into sauce, cook at very low, simmer covered 1½ hours, add carrots, parsnip and parsley root, the baby potatoes and cook 30 minutes more
- Stir in the grainy Dijon mustard to finish the stew’s sauce
- For the sherry mushrooms, heat a skillet over medium-high heat, melt butter, add mushrooms and brown, add salt, pepper, thyme and garlic and toss 2 minutes, add sherry and lemon juice
- Top the stew with mushrooms and serve with crusty bread
