The aromas wafting from this stew as it cooks are tantalizing! And the finished dish is worth the wait (it gets even better the next day). Enjoy it on its own, over broad noodles, or with a side of creamy mashed potatoes.
Ingredients
- 1/4 cup whole wheat flour
- 1 teaspoon sea salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 4 tablespoons extra virgin olive oil, divided use
- 4 garlic cloves, minced
- 12 shallots, trimmed and peeled
- 12 ounces white mushrooms, trimmed as needed and sliced
- 2 pounds stew beef, trimmed of external fat and cut into roughly 1-inch chunks
- 1/2 cup Armagnac, Cognac, or other brandy
- 2 cups beef stock, more as needed
- 1/2 cup dry red wine
- 1/3 cup creamy Dijon mustard
- 1/3 cup whole-grain Dijon mustard
- 1 teaspoon herbes de Provence
- 6 carrots, peeled and sliced into 2-inch lengths
Directions
Step 1
In a bowl large enough to hold the meat, whisk together the flour, salt, and pepper; set aside near your stovetop. Heat a large Dutch oven or stockpot over medium heat. When hot, add 2 tablespoons olive oil, the garlic, and shallots, and sauté until they soften. Add the mushrooms and continue cooking until they’ve browned. Use a slotted spoon to transfer the garlic, shallots, and mushrooms to a bowl.
Step 2
Add the rest of the olive oil to the pot. Dredge the meat cubes in the flour mixture and add them to the pot (work in batches if needed to avoid crowding). Use tongs to turn them to get a nice sear on all sides. Deglaze the pot with the brandy, using a spatula to get up all the bits of fond on the bottom.
Step 3
Add back the vegetables and the rest of the ingredients, stirring to combine. Bring the liquid to a simmer, cover but leave the lid slightly ajar, and cook over low heat for 2 hours. Check periodically to see whether you need to add more stock to avoid scorching. When done, the meat should be so tender that it almost falls apart. Taste and add more salt and pepper if needed.
Yields 8 servings