Dijon and Cognac beef stew from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattig on February 22, 2022

    This is actually the NY Times recipe from Regina Schrambling & is excellent. I will definitely cook this again. It made plenty for 2+ dinners for the two of us. I served it over mashed potatoes.

  • babyfork on March 24, 2019

    I followed the recipe almost exactly except at the end did not add the extra bit of Pommery mustard as it didn't seem necessary. Oh, and I had bacon fat on hand, so I used that instead of rendering salt pork. The sauce was rich and delicious and I think this is now my new favorite stew recipe. I didn't served over the noodles, but BF commented that would've been good. The only problem was something I knew better and did anyway. I went to my butcher intending to buy chuck as called for, but he had cut up stew meat that looked good. I asked what it was and he said "sirloin". I was lazy and bought it. I've learned my lesson! The meat didn't get tender like chuck would've. Never again will I use anything other than chuck for stew! This recipe would've been perfect expect for my mistake.

  • Frogcake on December 23, 2018

    This quite delicious! The large amount of Dijon imparted a rich flavour to the stew - not mustardy at all. I also happened to have a good quality beef broth on hand that I bought from my local butcher. Served with homemade bread, fresh from the oven, my family real loved this simple sitting-by-the-fire meal. I made the stew three days in advance of our family dinner. Would definitely make this again.

  • e_ballad on October 09, 2016

    Given the large amount of mustard used, really expected the flavour profile to be more pronounced. This wasn't really the case. It was tasty, but did need quite a few different components, so it wasn't a 'prepare & leave'-style dish, which limits how frequently this could be made as a family meal.

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