You won't necessarily taste the mustard in this stew, but it will bring all the other flavors into focus.
Servings: Makes 6 servings
Ingredients 3 tablespoons olive oil1/4 pound applewood-smoked bacon , cut into 1/2-inch pieces2 large sweet onions , chopped2 shallots , chopped2 cloves garlic , minced3 tablespoons all-purpose flourSalt and freshly ground pepper2 pounds beef chuck , cut into 2-inch cubes1/2 cup cognac3 cups beef broth1 cup chopped canned Italian plum tomatoes2 fresh bay leaves , torn or 1 dried bay leaf4 branches thyme , lightly crushed1/3 cup horseradish or Dijon mustard2 large carrots , cut into 1-inch pieces2 large parsnips , cut into 1-inch pieces1/2 pound cremini mushrooms , sliced1/4 cup red wine
In a large Dutch oven, heat one tablespoon olive oil over a medium-low flame. Add bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Increase heat to medium-high. Add onions and shallots and cook until they begin to turn golden (but not brown), about 15 minutes. Add garlic and cook 1 minute. Using a slotted spoon, transfer mixture to a large bowl.
In another large bowl, combine flour, one teaspoon salt, and 1/4 teaspoon pepper. Add beef and toss with seasoned flour. In the Dutch oven over medium-high heat, cook one-third of beef until browned on all sides, about 5 minutes. Add beef to the bowl of onions. Repeat with remaining beef in two more batches, adding another tablespoon olive oil as necessary.
Add cognac to pot, scraping up any browned bits from the bottom. Stir in broth, tomatoes, bay leaves, thyme, and mustard until well combined. Return meat-and-onion mixture and bacon to pot. Reduce heat and simmer, partially covered, until meat is soft, about 2 hours. Add carrots and parsnips; cover and simmer until tender, about 45 minutes.
Meanwhile, in a large skillet, heat one tablespoon olive oil over a medium-high flame. Add mushrooms and cook until browned.
Stir mushrooms and wine into stew; simmer 10 minutes. Season to taste with salt and pepper. Remove bay leaves and thyme branches. Serve with a simple green salad.
680 calories, 41.2 grams fat, 14.0 grams saturated fat, 104 mg of cholesterol, 1256 mg sodium, 26.8 grams carbohydrate, 5.6 grams fiber, 39.5 grams protein