Any suggestion for replacing the mushrooms? (Or some other environment when they might not want an audio ad to autoplay) Just wondering if Im missing where to mute it. I made this last weekend and Im here to report that if you dont have cognac, bourbon (Makers Mark) works just as well! But my next trip to Monoprix I will have to pick up the Amora to have a taste test between that and the much better French Maille. 2010 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Let me preface this by saying that I have loved every other thing I have made from your blog & cookbook, Deb. What can I use as a substitute if I dont have cognac or bourbon and would like to avoid liquor? Id probably use this brisket technique with the ingredients in this recipe. I sense that I will be going there quite often now. Just keep cooking, just keep cooking (a la Dory)? Baked until crispy on top. OMG I LOVE the amount of dijon that goes into this. Spectacular! I cannot rave enough. Made this last night with a few changes and it was DELISH! I would like to double the recipe and cook it in the oven. Just amazing I am so in love with all of your recipes! Their stock is amazing, if very dear (I always just water it down to stretch it out) and their meat is beautiful (local, fresh, butchered in house, grassfed etc.) I made this last week and it was outrageously good! UGH. But you wont have the same body to the sauce. Its metal and has bumps on it, you simply place it over your burner and then put your pot on the top, it reduces the direct heat. Would have used my slow cooker but it was occupied overnight with a corned beef.. You cant over cook stew meat (or any tough cut of meat) as long as you use a low temp.. Cook until softened but not browned, about 10 to 15 minutes. Im dithering on whether to adapt this to an electric pressure cooker (Instant Pot its why I have some beef broth on hand) or a crock pot. Other than that I followed the recipe exactly. more broth? FYI: it took ages for the beef to become tender literally hours which became the source of comment and advice over on the hotline at Food52. In a stock pot over medium-high heat, add 1 tablespoon of olive oil. chilly weekend of fall in Virginia (NOVA). I served it over mashed potatoes and am already looking forward to tomorrows leftover lunch. So, little things. I cant wait to have the leftovers tonight! So this turned out so yummy! Free and perfect, (though I donated $10 in gratitude). 55 is a lot in the Instant Pot, so for people using other types of meat (I used shin), its most likely shorter. Luckily, Id started the stew in the morning, so had plenty of time. They just add color. Even closer than 62nd street! Made this yesterday. skirt steak with bloody mary tomato salad. Thank you so much for putting this recipe on internet. Any substitutions? And then I did and then then, holey moleyI HAVE POMMERY MUSTARD (and cognac). bacon fat or butter or olive oil. This stew is fabulous!!! P.S. Id like to know how to adjust the seasonings, the water, and the cook time (Ill be using shin meat, which cooks for about 3 hours at 350 in the oven). They seem to have a good selection of egg noodles at Fairway but I have no idea which one would be best! When I think of large carrots, I think of the ones sold loose that are gigantic and intended for stews (but really are just too massive for what I was going for here). Im an experienced cook in many things just not, alas, when it comes to stew. Thanks Deb! You can fish one out and split it open to check. skirt steak with bloody mary tomato salad. BUT THIS STEW. Sprinkle meat with 3 tsp salt and stir. AMAZING!! Can anyone think of a suitable substitution for that first ingredient, salt pork / pancetta / bacon? 2 pounds beef chuck, in 1-inch cubes Made this last night after running across it randomly in surprise me search. So I multiplied it by roughly 12 ;-) Turned out great!!! Thus: Mine are usually for J.Crew and Madewell and then kids sneakers but mostly the first two. Followed the advice of others and cut the carrots quite small and didnt add the final bit of mustard. I made this last night, with a few alterations based on time and pantry.and it was wonderful. Everyone loves this. Only one rule: Must be a new recipe never before tried. What would you suggest subbing in for the bacon for us kosher folks? Any suggestions for someone who thinks this sounds amazing but hates mushrooms? In place of red wine: I used Kedem grape juice. Bonus point: takes 30-45 minutes to cook, start to finish. Thank you! I am learning so many new things by following your recipes as written I know I can trust what you write, and its making me a better cook even after all these years! Since Im low carb, I subbed the rice in the meatballs with finely minced celery root, and skipped the parsnip and parsley root in my soup. You cannot imagine how happy this makes me that I wont have to order them online anymore. One thing though: I didnt really feel that the bacon fat made a difference and would use butter, ghee or lard next time. tomato-glazed meatloaves with brown butter mashed potatoes. 4 tablespoons coarse Dijon or Pommery mustard (see Note) They have all kinds of other imported market items, too. Sometimes, the planets are aligned in your favor, and good things happen. I love Dijon and keep at least three brands around. dijon and cognac beef stew. You have made me look like an awesome cook many times. I might also serve over baby roasted potatoes next time. The meat is much more tender that way. It had a beautiful balance until I added the 3. He kept offering suggestionsmaybe i should add tomato paste, wasnt that a lot of mustard, Brandy is nasty so wouldnt it be equally nasty in stew. Thanks! Gosh you are genius; spicy and much needed kick in the pants for the beef stew. Hopefully soon. The basic method is really simple and leads to a hearty, warming soup which is perfect for cold weather. Im often a person who likes to wing it, but for this one those pictures looked so amazing I tried to stick to the letter of the lawand it was wonderful. the flavor is there, the beef just overcooks. Im usually not a beef fan, but this turned out so damnably delicious I was scraping sauce out of the pot. I am awed at the flavors and I am so excited to have it for leftovers this evening. For everything. I made this on Sunday and Ive eaten it for six meals since then. So much flavor I made this for my family last night. If you love Dijon in your meals, Google Nigel Slater Sausages and Mustard, hes a British chef and this is a 30 minute to table pasta meal I think youd like a lot Id say reduce the mustard first time or have iced water ready! I used a whole-grained Dijon instead, and recommend it if you, understandably, dont live near a French grocery store. LOVED IT. Bahb. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to . (If you want to know more about how much we love it, I wrote about it here http://www.eatingisimportant.com/home/dec-31-food-diary-wonderful-new-years-eve I hope that doesnt fall into the category of comment bad form, and I apologize if it does.) Melinda Its total guesswork for me. Any other idea? candy pork. This is undeniably the best beef stew I have ever had in my entire life. I even went back to the store for the grainy mustard. It was my turn this pass weekend and I did make this recipe. Very happy. My daughter made this for me last evening it was OUTSTANDING!!!! Reduce heat to medium. A great bonus meal from the stew. I could hardly believe it either. balsamic vinegar. My roommate and I have lived together for about 3 years and are ardent smitten kitchen followers/ devotees. What should I do? Cant wait to try it again next month with the proper cognac rather than the red wine I used instead. However, I did add the bacon bits back into the stew then left out any additional salt. My question is the meat stew meat at the store looks scary & wrong somehow do I just cut up my own or if I use the stew meat will it be ok (ie not a stringy, chewy mess?) If you dont have a Dutch oven, just use your heaviest lidded pot and watch the temperature so that it doesnt get too hot or scorch at the bottom. Will be making it again for a friends 70th birthday party dinner this weekend. Whats your go-to dijon mustard? If anyone is considering doing this in the crockpot, I would advise against it! I have Grey Poupon, Maille, Edmond Fallot and then decided to order more of that Amora that we liked so much and a Pommery too. How do folks get their cubes nicely browned on all sides without cooking the meat through and making it tough? Equally delicious over egg noodles or mashed potatoes. Made your version, though I was a just a little short on the mushrooms. Can I ask where you got the Amora mustard? Thanks so much for sharing! But can we still have the mushroom taco recipe??? This is the beef stew youd always hoped for when presented with the sad, dry slow-cooker versionslush and rich with a silky gravy. Some suggested that I might have used meat that was mislabeledIm not sure. To add to #97 Nicole Bs suggestion of cinnamon as a secret ingredient for beef stew, the same goes for a pinch of ground cloves. I happened upon this recipe as I came home from whole foods with 2 lbs of stew meat not quite sure what to do with it. This looks incredibly delicious. My beef also didnt have that crusty cover; I think b/c I didnt have stove on high enough temp when I added to pot. thyme to the roundup. Those noodles look devine, Hi Deb, I just have a question that Ive been wondering about in your recipes when you say Adapted, barely, does that mean that you have changed very little or that youve changed so much that it is barely the old recipe anymore? Andy @234 might it have depended on the cut of meat you chose? (Though I think its best with yellow mustard.) So uhif someone had, say, an entire jar of bacon fat in her refrigeratorallegedly any idea how much bacon fat is rendered out of the amount of bacon in the recipe? I dont like mushrooms so I used potatoes, the swap worked well. For the mushroom averse, i think maybe some eggplant/aubergine sauteed in butter might offer a nice alternative. Deb- how do you determine serving size? Season the beef generously with salt and pepper, and add to the pan. Ah! I served over creamed potatoes. Im just discovering mustard in cooked things meaty. If you dont have Cognac, brandy is a good substitute. You wont find this at the grocery, but any good butcher should be able to prepare that for you. Deeply flavored, the meat is falling apart, and theres tons of sauce. I will try this out at the weekend maybe even attempt it in the slow cooker! So you can set the heat to 3 or 4 and go away for hours, knowing its safe. My husband and 2 kids (7 and 5) LOVE this stew. each type) bc my kids dont like mustard. I could/should have cut it down to just 1 more TBL (versus 3), or eliminated the extra completely. It was still good. Thanks, Deb! Woa. Were doing it as written except brandy not cognac due to economic crisis in our bank account. This time I added dried porcini mushrooms and their soaking liquid with the meat after deglazing. To serve, I spooned this over hearty scoops of Debs brown butter mashed potatoes oh my lord. of beef. Whisk to blend, then return meat and onion mixture to pan. lastly I didnt have cognac or brandy on hand so I deglazed with a little soy sauce. I foresee a future full of this stew, and desperate scramblings for similar-but-different recipes so I can mix it up a bit. There are other types of booze that go well in stews, especially red wine, but I really did love the cognac here. Thanks for a great recipe! This recipe is phenomenal. Looks like a hybrid of the two. When the oil is hot, add the chunks of beef and brown on each side. Re, medium carrots: I usually picture the ones that come in a bag with the tops trimmed off. The sauce was rich and thick and not too mustardy despite the large amount (and I LOVE mustard.) Thanks. Its involved, but full of variety, and just a pleasure to see come together. I also made a simple cherry pie. This recipe is definitely one of those, and we made a double batch on Saturday. Highly recommended. Into an oven dish and topped with celeriac (celery root) mash approx 50/50 potato/celeriac. Theres always this one percent of instance when the post features a meat-heavy dish, but the pictures of this dish look so good that I wonder if this dish can be made vegetarian nonetheless. Sprinkle beef with black pepper, garlic salt, and celery salt. You might want to check out the comment guidelines before chiming in. But if you want something more seasonal, parsnips could definitely be a goer (add with the carrot), or maybe even some brussel sprouts? Dumplings can be added at the end. Keep warm and pray for spring ;) thanks for this ! I would have budgeted my time differently if I had known it would take so long. 1 large leek or 2 small leeks, white and light green parts, diced (1 cups) 2 carrots, thinly sliced 3 garlic cloves (2 minced, 1 grated to a paste) 1 tablespoon tomato paste 2 tablespoons. Approximately how many grams is a large onion? I used shoulder steak and cut it up myself. It was delicious, and my guests loved it, too. Absolutely delicious. This recipe (http://www.epicurious.com/recipes/food/views/Flemish-Beef-Stew-231189) is closest to how my mother prepares it. Everyone raved, cant wait to eat the leftovers tonight! Thanks, Deb, for saving us from boring dinners. I made it in a Pressure King electric pressure cooker which was fine, including the saute function. This looks incredible. I just dont see any control for it anywhere (like a visual ad space) and it is auto-playing, so the only way I can avoid that would be to mute my computer. I wonder if its undercooked rather than overcooked. I simmered in the oven at 325 instead of stovetop because thats so much easier. I ,uh, got a bit excited and just threw all the mustard in at the same time without reading the add one tablespoon in the directions Heres hoping its still comes out super awesome! I know its a beef dish but a good beef bacon will still add to it . whenever mine travels I buy TONS of mushrooms and eat them for dinner every night :-) anyway I agree about the sauce issue. I was watching a German Netflix series, (Biohackers) and one of the characters said, Im going to make a mustard ragout, and I was immediately intrigued and began googling and this NYTimes recipe popped up with other mustard ragout stew ones, but this one caught my eye. Served with fresh thyme as a garnish. Started on the stove, put in the oven at 300 for about 3 hours (easier for me than maintaining a simmer), and finished on the stove with the mushrooms and wine. And I love the idea of it being the act of cooking that feeds us :), this really looks delish.. a keeper for sure. My fiance has been striking against me cooking lately (everything I make is too weird, i.e., involves basil or curry), but this might be the thing to win him back. Enjoy ! We LOVED Biohackers! Cooled and cut in quarters depending of size. :) I also wasnt sure whether I would be able to appreciate the large amounts of mustard, so I probably used 1/3 of what you called for (normal dijon + some honey dijon). If you've thus far found beef stew kind of bland and uninteresting, if you've been tormented by thin broths, unevenly cooked vegetables, and tough meat, this is just the weekend luxury for you. My only suggestion is for the recipe to recommend the approximate size of cubes we should cut the beef into the smaller pieces came out a bit tougher than I would have liked. I have recently (and unexpectedly) found a new job in the Dallas/Ft. Cooler day today and I thought, boy Id like a stew with red wine and mustard and mushrooms. Deb, just wondering if you use beef stock from a carton or can? Thank you for the intense deliciousness that you have brought to my life! I figured I might as well start the stew. We have another storm rolling in and this with homemade sourdough bread just might keep us from losing our minds.. After seeing this recipe, I decided to make this dish instead of another, slightly similar recipe Id been planning onand Im so glad that I did. I missed the note about adding the mustard in two phases so added it all at once substituting a bit of the Dijon for Nances Sharp and Creamy which is my all time favorite. This was delicious. Finally when I added the mushrooms, I added the juice too. Maybe that wasnt essential but it was so good I have just made it for the third time. Alas, I am like many others and have a tough beef problem. I think it would be awesome but would like a second opinion. Thank you. I had a similar difficulty to some other commenters. Yes for the classics! Amora mustard I confess that I havent had a lot of luck finding it in NYC, though I know it must exist SOMEWHERE. Mariam I prefer homemade; I almost never have homemade beef stock around. I have made this stew several times and it is incredible it truly gives stew an entirely new meaning! Amanda Ha! I followed the instructions step by step above except where there was simmering time (so basically I cooked the onions, browned the meat, pan fried the mushrooms and de-glazed the pan, made the mustard concoction and threw everything in the crockpot). I totally butchered that spelling, but you get the idea. Im so excited to each the left-overs for lunch today. Debs note of salting the meat lightly is very important as the final product was quite salty. There is no way to best this recipe..PERFECT as is. So once again thanks, cant wait to try it! You could also swap 1 tablespoon of the broth with a nice vinegar to add a more complex flavor. Bland and uninteresting like a Michigan January-Feb. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Been using ours a ton lately during the week and would love to have this ready when we get home from school and work with the kiddos. You can buy Amora mustard at Bedford Cheese Shop, on Irving! It reminded me a bit of Myers of Keswick (a little British market down on 634 Hudson St that makes the best pork pies) in the sense that I feel like Ive travelled without all of the actual traveling itself. But one day I saw a version in the NY Times by Regina Schrambling that had a version of it that was adapted for a slow cooker. I usually do this one in the oven. Thanks for sharing this. My wife and I are fans of most of your dishes and have had a lot of success with them, but this was problematic on so many levels. Re, flour, to make this gluten-free You could definitely use a gluten-free flour blend. His one comment was: more gravy would be even better! I didnt feel that the beef or carrots needed more time than stated in the recipe. I made this last night for the Oscars. With the 2021 Artic storm bearing down on us in N.O., wasnt able to get to the store for more mushrooms. Epic Fail! If youre hungry, soup dumplings or Thai curry is always just a Seamless order away. I saved the bacon fat from our Sunday morning breakfast to brown the onions in, otherwise made the recipe exactly as written. Im always looking to see if someone can endorse a recipe rather than just share that the think the recipe looks amazing. Cannot fit them in the fridge. 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Surprise me search of fall in Virginia ( NOVA ) randomly in me!