If you’re a fan of Beef Bourguignon then you will love the rich and deep flavour of my autumn beef stew, made with dijon and brandy.
- 1/4 pound salt pork, diced
- 1 large onion, finely diced
- 3 shallots, chopped
- 4 cloves Chef Laura’s Roasted Garlic
- 2 Tbsp Chef Laura’s A Little Lamb spice blend
- 2 to 4 tbsp unsalted butter
- 2 pounds beef chuck, in 1-inch cubes
- 2 tbsp all-purpose flour
- Kosher salt and black pepper
- 1/2 cup brandy
- 2 cups beef stock
- 1/2 cup Dijon mustard
- 4 tbsp whole-grain Dijon mustard
- 4 large carrots, peeled and cut into half-moon slices
- 1/2 pound mushrooms, stemmed, cleaned and quartered
- 1/4 cup red wine
- Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
- Add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with Chef Laura’s A Little Lamb spice blend. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
- Add brandy to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon grainy mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
- Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned. Add Chef Laura’s Roasted Garlic.
- Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot over mashed potatoes or pappardelle pasta. Garnish with a sprig of fresh rosemary or thyme.