Dijon and Cognac beef stew from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 578) by Amanda Hesser

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

Accompaniments: Baked mushrooms; Haricots verts with balsamic vinaigrette; Shredded Brussels sprouts with bacon and pine nuts; Savory bread pudding; Roasted cauliflower; Mashed potatoes Anna

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

  • aholberg on November 01, 2020

    Meh. It was okay; didn't seem terribly mustardy. Not terrible, but I thought it was kind of greasy and overall, not worth the effort.

  • twoyolks on November 29, 2017

    This was nice but the mustard flavor is very strong. I actually preferred it before adding the extra mustard after cooking. Also, when adding the cognac, be aware that it will ignite and do so quickly.

  • damazinah on August 24, 2015

    Fantastic! I found the mustard flavor to be quite subtle, despite the quantity. This makes a rich gravy, perfect to serve over mashed potatoes.

  • chefoncall on January 14, 2012

    This is a fantastic version of stew! The mustard and cognas add amazing depth of flavor. Great for entertaining.

  • Waverly on January 02, 2012

    I have made this stew several times. It is fabulous!

  • PrincessK on February 05, 2011

    Too mustardy, not practical for a weeknight, ok not worth the effort

  • Breadcrumbs on January 30, 2011

    p. 560 - This one interests me but I'll watch the COTM thread to see if others make it as I'm surprised at the quantity of mustard in this dish . . .3/4 cup! Seems a bit excessive but Hesser's description of the stew is certainly appetizing.

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