Dijon And Cognac Beef Stew

Dijon And Cognac Beef Stew


Ingredients:
1 large onion, finely diced
2 to 4 tablespoons butter, as needed
2 pounds beef chuck, in 1-inch cubes
3 shallots, chopped
¼ pound salt pork, diced
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Instructions:
  • First step is Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
  • And then, If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
  • And then, visit for full instruction : https://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew



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