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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.