Directions
Cognac Beef Stew with Dijon Mustard is a hearty and delicious meal to warm your bones during the darker, cold winter months.When the chill of winter is too much, spend some time making a batch of this Cognac Beef Stew with Dijon Mustard and enjoy the warmth of a dish that is filling, rich, and beyond divine!I first spied the recipe for this dish maybe a dozen years ago in the New York Times…before they created a paywall for their recipes. I used to love that section but I’m too cheap to pay for it; I already subscribe to the Times online; charging me again to see recipes is just wrong!So I felt blessed when I came upon this recipe I had squirreled away and remember loving it. Rich warm and especially so with a hint of cognac combined with both Dijon and whole grain mustards, it’s really one of my favorites. The Times suggests serving it over egg noodles and I’ve never seen a reason to ignore that suggestion; it’s an entire meal in one bowl! Is there anything that smells better than a stew on the stove that scents the air with its richness? This Cognac Beef Stew with Dijon Mustard has beef, bacon, onions, carrots, and mushrooms blended with a mixture of cognac, two mustards, and red wine. It is so rich and wonderful, I know I had to yell at myself repeatedly to stop testing it!I have not tried it myself but I think it would also work well in a Crockpot, browning the meat and onions first and then adding all but the mushrooms before a long, slow cook. Like the recipe for the stovetop version, best if the mushrooms have a quick saute on the stovetop before being added at the end; I don’t enjoy mushrooms that have been cooked too long.But hey, maybe that’s just me…if you don’t mind, saute them with the onions and beef and then put everything together in a slow cooker. I might have to try a slow cooker (or maybe my Instant Pot) next time; I’ll come back and make note when I do!This is a nice filling meal; I served a simple salad before the stew and we had a bowl of ice cream with homemade hot fudge sauce for dessert. It’s never too cold for ice cream in my book! PIN IT! ‘Cognac Beef Stew with Dijon Mustard’
