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Cook1 hr 15 mins
From "International Beef Stews", Good Food Magazine, November 1986. Round this out with a nice Burgundy. Good enough for company!
- 1 1⁄2 lbs boneless beef shank or 1 1⁄2 lbs beef chuck, cut into 1-inch cubes
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon fresh ground pepper
- 1⁄4 cup all-purpose flour
- 1⁄4 cup vegetable oil
- 10 whole shallots, peeled
- 1⁄4 cup cognac
- 1 cup dry red wine
- 2⁄3 cup beef broth
- 3 carrots, pared, cut diagonally into 1-inch pieces
- 3 tablespoons heavy cream
- 1 1⁄2 tablespoons Dijon mustard
- Heat oven to 350 degrees.
- Sprinkle beef with salt and pepper, then dredge with flour.
- Heat oil in Dutch oven over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer meat to plate, using slotted spoon.
- Add shallots to oil and saute, stirring frequently, over medium heat until lightly golden, about 5 minutes. Add to beef.
- Increase heat to medium-high; add Cognac to pan and cook 30 seconds. Pour in wine and broth, heat to boiling, and boil 3 minutes. Stir in beef, shallots, and carrots. Bake covered until beef is tender, about 1-1/4 hours. (Timing varies depending on quality and cut of beef.).
- Transfer beef, shallots, and carrots with slotted spoon to serving bowl. Stir cream into cooking liquid in Dutch oven and reduce over high heat 4 minutes. Stir in mustard. Taste and adjust seasonings. Pour sauce over beef and stir to combine. Serve hot with buttered noodles or rice.