Dijon, Congac Beef Stew

Cognac

💰Cheaper: brandy

Brandy provides a similar flavor profile at a lower cost.

beef chuck

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner while chuck roast is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

beef broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective alternative.

Cook 0.5 pounds of bacon in a black iron pot until fat is rendered.

Season 2 pounds of stew beef with black pepper and kosher salt, then dust with Wondra flour.

Brown the seasoned beef in the rendered bacon fat in batches, then remove from the pot.

Add butter and cognac to deglaze the pot, scraping up browned bits.

Add roughly chopped carrots, onions, and celery to the pot and cook until softened.

Add halved potatoes to the pot and cook slightly.

Stir in minced garlic and cook briefly.

Add more cognac, about 1/4 of the bottle, and 1 heaping teaspoon each of stone ground mustard and Grey Poupon Dijon mustard.

Return the browned beef and bacon to the pot, stirring to combine.

Pour in 1 cup of Cabernet Sauvignon and enough beef stock to cover the ingredients.

Bring to a simmer and cover to braise for about 1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens