Tag Archives: mustard

For the Love of Mustard

Recipe: Dijon and Cognac Beef Stew

Author: Recipe adapted by Deb Perelman from Regina Schrambling, NYT

It’s cold outside. Maybe it’s raining or snowing where you are. But that means soups and stews that take a while on the stove or in the oven can make your house smell amazing along the way! This stew is one that caught my eye the other day. It’s from a website that I found and really love, Smitten Kitchen by Deb Perelman. I particularly LOVE the photos she adds of the recipe steps. This stew has a LOT of mustard in it, so if you don’t love mustard, this probably isn’t the one for you. One of the great things – a short list of ingredients! I’m going to follow Deb’s suggestion of serving this over wide noodles and I’m going to get some crusty baguette, too. I’m excited to try it out on friends on a Sunday afternoon!


  • 1/4 pound salt pork, pancetta or bacon, diced
  • 1 large onion, finely diced
  • 3 shallots, chopped
  • 4 tablespoons butter, as needed
  • 2 pounds beef chuck, in 1-inch cubes
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • 1/2 cup Cognac (see Note)
  • 2 cups unsalted beef stock
  • 1/2 cup smooth Dijon mustard
  • 4 tablespoons coarse Dijon or Pommery mustard (an extra sharp mustard from Meaux, France)
  • 4 medium carrots, peeled and cut into half-moon slices
  • 1/2 pound mushrooms, stemmed, cleaned and quartered
  • 1/4 cup red wine (see Note)


  1. 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 save for another use, like your salad, vegetables or, uh, snacking. Raise heat to medium-low, and add onion and shallots. Cook until softened but not browned, about 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
  2. If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season lightly with salt and more generously with 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.
  3. Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add stock, smooth Dijon mustard and 1 tablespoon coarse or Pommery mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/4 hours.
  4. Add carrots, and continue simmering for 40 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.


Recipe for Sauteed Pears with Bacon and… Mustard?

Three Great flavors on One Plate

The author of this recipe is Chris Morocco, published in the November 2015 issue of Bon Appétit. You should know that any recipe that combines three of my favorite things – bacon, pears and of course mustard – on one plate is fascinating, especially when I would never think to mix them together. I found this in  when I was searching for interesting sides for Thanksgiving. I didn’t get to make it this year, but I think it would be great with a roasted chicken on a Saturday night sometime soon.


  • 6 ounces slab bacon, sliced ¼ inch thick, slices cut into ¼ inch pieces
  • 4 ripe but firm Bosc pears, quartered, seeds removed
  • Kosher salt, freshly ground pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon whole grain mustard
  • 3 tablespoons plus 2 teaspoons walnut oil or olive oil
  • ½ cup unsalted, roasted walnuts
  • Sliced chives (for serving)


  1. Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
  2. Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.
  3. Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
  4. Do Ahead: Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.