I did not use red wine. Post was not sent - check your email addresses! Thanks Deb! I reduced mustards (2 tbsp. I will make it again. I always up the mushrooms to 1#. This sounds divine and is a must try. Check it out on their website there is a video to watch, but no written recipe. I also did have some frozen red wine, which I added at the end and it was a nice. Just a hint of heat. bacon fat or butter or olive oil. 2009 on smittenkitchen.com | 2009-2023 Smitten Kitchen . Lots of leftovers, but I dont feel like I can pass them on to friends if my own family wont eat it. Hi. I have been using it for awhile and loving it in many soups, stews, etc. This will be a re-occurring meal in my household. (On the other hand, your chicken pho, stuffing,green bean casserole, fennel salad and cranberry orange rolls all came out with the expected number of servings.) Not lower. I used a whole-grained Dijon instead, and recommend it if you, understandably, dont live near a French grocery store. If its not well-seasoned by now, I,t never will be! I finally made this and it is hands down the best beef stew Ive ever had. Just keep cooking, just keep cooking (a la Dory)? Richard Shallots have a lovely flavor, an almost garlicky mild onion. Would you be able to direct me to that recipe??? I will have to add this in the next time around and see how the tastes change. It was still too much. I served it with gnocchi and roasted carrots & cauliflower. 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. Thank you! Everyone ate it with gusto and I might have said aloud that I loved the sauce so much that I would like to drink/slurp the leftovers directly from the pot. I made this last night for my boyfriends birthday/pre-Valentines day, and while it was still delicious (the mustards added an amazing flavor), my meat was still a little tough. I really loved the taste of this and hope to get it just right any suggestions as to what I may have done wrong would be much appreciated! I just used stewing beef, because it was on sale. Make the meatballs fairly small, about 1 or 1.25 inches across. My daughter was wondering if it could be a little thinner. Otherwise followed the recipe to the tee. Regarding the crockpot, Ive been using mine as a simmering pot. Hello! I will make it again and again. Definitely a keeper. I have made this stew several times and it is incredible it truly gives stew an entirely new meaning! Love your recipes. The beef is a bit salty but I think there might be a low-sodium one now too. Thanks Deb!I was trying not to come across as complainy since I totally appreciate why you have ads. Absolutely a knock-out. French butchers secret: Instead of using beef chuck, try making the stew with a lesser known cut, the rump tail (French: aiguillette de rumsteak). Any suggestions on making this without the cognac and wine (or any alcohol)? I only did 1 tbs of coarse mustard. Cooler day today and I thought, boy Id like a stew with red wine and mustard and mushrooms. 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; if it's been too long since you layered a dish together, getting lost in your thoughts, this is just the mid-winter luxury for you. Hi Deb, thank you for this recipe, Ive just finished cooking it and the gravy is sooo tasty. Ive never been a huge fan of beef stew, mainly for the reasons you mentioned rubbery veggies, dry, dense chunks of beef, and a lackluster broth. I made this for my family last night. Instead of simmering I put it in the oven, covered, at 300* for 3hrs. 1/2 cup Cognac (see Note) I cooked in the oven at 325 and the meat was tender after 90 minutes. Already have bacon fat on hand as well. of beef. I will never ever make another stew recipe. I love this recipe. I made it in late Dec. Its just me, so I froze half the amount in single-servings and it thawed and reheated beautifully weeks later. I have made this dish now twice almost exactly as written and my beef always comes out SO tough. This stew is fabulous!!! I was worried that the mustard would be overpowering, but everyone devoured it, even my 10 year old. Add the beef, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Thank you. The soup traditionally has the sort of root veggies youd expect to find in Eastern Europe at this miserable time of year celery root, parsnip, parsley root, onion and carrots (no potatoes). The only thing I think Id change is Id put it in the oven for the braising time. I skipped the whole mustard, and just did about a half cup of the smooth Dijon, and it was so perfect. (Oh and I used pork belly and left it in, because everything is better with bacon.) Just superb thanks for a home run recipe (again!). Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Thanks! Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/4 hours. Hubbie loved it too! I saw in the comments some talk of beef stock and wanted to make sure you know about Hudson & Charles butcher down on Hudson. I gave him a choice of four recipes. Here is what I subbed: Ah! What would you suggest subbing in for the bacon for us kosher folks? Wow, I think I will love the addition of dijon in this. 2. It should be noted that I do NOT like beef stew (too fatty), but I loved the flavor of this. I usually do this one in the oven. Sauted a pound of beef mince (hamburger) and another onion, added in the gravy and a bit more red wine and mustard. Add stock, smooth Dijon mustard and 1 tablespoon coarse or Pommery mustard. I needed something exciting but still within classic winter fare and this was it. In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Delish!!! We enjoyed this last night, and because I used a couple of paper-wrapped packages labeled stew meat from a 1/4 beef we have in our freezer, I needed to lengthen the cooking time considerably in order to achieve very tender meat. Woa. I followed the recipe exactly but made one addition. lovely recipe, delicious stew. Would the squash play nicely with the mustard, or would it be weird? Add all the mushrooms you want. 1 teaspoon stirred into 1 cup boiling water makes 1 cup of stock. Made this tonight as directed and it was great! Used all butter (no bacon unfortunately! Ive been dying for something like it. Whisk to blend, then return meat and onion mixture to pan. Plus Maille has a store in Paris at Madeleine where you can get fresh dijon from a tap! Will make again! This sounds wonderful and I am going to try it. You wont find this at the grocery, but any good butcher should be able to prepare that for you. Valarie. I followed the recipe closely but kept the pancetta cubes in the stew rather than take them out, purely out of laziness on my part, and used brandy because I didnt have cognac. This looks delicious I read your blog weekly for ideas. However, would you ever consider adapting it to a slow cooker? The flavor more than made up for that, though no complaints to be heard. Start (pulling things from the pantry/fridge) to finish (eating) was only an hour, and it was quite delicious. I made this the first time in the crock pot, it received good, not great reviews. You could definitely taste the mustard flavor, but it wasnt over powering. I like the recipe, in no small part because it feels homey and a bit traditional. The mustard flavor in this is delicious and not at all overpowering. Amora mustard I confess that I havent had a lot of luck finding it in NYC, though I know it must exist SOMEWHERE. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Served with egg noodles and salad. I will be making this again soon. I also used scotch instead of cognac (sorry ;) and no red wine and this was still amazing. simple, essential bolognese. So is it 1 Tbs to use or 4 Tbs coarse Dijon? Just made this stew divine!! Instructions. Can I ask where you got the Amora mustard? My entire family ate it (since I only stirred the mushrooms into the bowls of those who would eat them!) Cognac vs. brandy: The difference in price is huge, but Cognac wins. 1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide 2 cups button mushrooms, sliced 2 cloves garlic, minced 1 medium Spanish onion, sliced 2 cups beef. This was soo good! 1/4 cup olive oil, preferably extra-virgin. I used shoulder steak and cut it up myself. You think I can just use water in its place? Linda If theyre big eaters, double everything. I will make again and use carrots. We will be making this with venison. I find beef stews keep well. These days, and in this city especially, theres usually so little reason to cook. Thank you! To double the quantity of this stew, should I double ALL the ingredients? Lovely and delicious! Finally made it with mashed squash & potato w. butter. My husband, who is a great mustard lover, kept telling me how good it was. Held back on the mustard but will use the full amount next time! Skipped the red wine finish as we didnt have any open. I dont have access to cognac or grape brandy. Still in progress. Thank you so much!!!! I love cognac and mushrooms! This is what I now think of when I think cozy, winter meal. I tried to check all comments to see if this question had been asked, but didnt see it. I just added the mushrooms, mustard, and wine at the end and cooked the whole thing on saute for a few minutes more. I MADE THIS FOR MY CLIENTS (private cook). Do you have an idea of the oven temperature and time frame for cooking in the oven? This looks indecently amazing. As a vegetarian, I love your blog because its one of the few where I can make 99% of the food. Noticing that many of the successful cooks in the comments used the oven or a slow-cooker. My hubby and I both adore mustard, so I was eager to try this recipe. I totally butchered that spelling, but you get the idea. Is there any adaptation for a slow cooker? Recipes. Mustard stew we are calling it and cant wait to put the whole thing over spaetzle. The chunks of stewing beef I got from the butcher were pretty big chunks too, at least as big as 1 inch cubes. Then I used the softened mushrooms in the stew, and I will never make this (or frankly any other) beef stew any other way. Bring a small/medium pot of water to boil. 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. I made one addition parsnips. After combining the beef stock (better than bouillon! Thanks. Ive been intrigued by this recipe all week because of the addition of mustard and decided to make it tonight for dinner with friends. The best beef stew we've ever had. Definitely would increase them. I may have to try it with lambor convince hubby to go on a golf weekend so I can make this at home. I *usually* dont get the same ads as others because they often relate to your browsing history. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. This is one of those recipes thats not for me but sings to him. I dont eat meat anymore, but when I was younger my mom made a lot of amazing stews from the book Staff Meals from Chanterelle, and honestly those stews were my primary hesitation in giving up meat and now they are the only meat dishes that tempt me. Previous post: stuck-pot rice with lentils andyogurt, Next post: morning bread pudding with saltedcaramel, morning bread pudding with saltedcaramel. Thank you, thank you, thank you. Thank you for taking the time to do this. I made this with brandy instead of cognac, whole grain Dijon instead of Pommery mustard, and white wine instead of red wine. As the snow fell my dad, my husband and I settled down at the table with heaping bowls of stew. Deb, youve done it again!!! Hi Deb! This looks incredibly delicious. the lamb bacon adds a nice complexity with the cognac/dijon also. If you let it stew long enough, the bread completely dissolves and you are left with a nicely thickened stew. Looks like a hybrid of the two. My husband kept saying, thank you for making this! I used chicken stock instead of beef b/c thats what I had, ditto white wine instead of cognac. I think this will rate high on the happy husband, yummy noise scale! I also found it a bit too mustardy (used full amount) but perhaps the long cooking time wiped out some of the other flavors. Id probably use this brisket technique with the ingredients in this recipe. The beef stew dutch oven was licked clean with 3 people, and the goulash (halved recipe) served 4. This one goes into permanent rotation! I served it over mashed potatoes and am already looking forward to tomorrows leftover lunch. Luscious! When the mushroom were done I added the wine and remaining Pommery mustard to the pan mixed well, let it sit for 5 minutes and then added to stew for the last 20 minutes of cooking. Wow. It was so profoundly yummy! I dont think Id go below 250 for temperature. It might have been more, but I think Id remember if it was, say, a 1/4 cup because that would have made me grimace a little. For those of us that dont drink, and therefore dont have bottles of cognac or brandy lying around, could we use water to deglaze the pan instead? Can this wonderful recipe be made in the IP.? Plus, it looks like the perfect recipe for my coccio (terracotta pot). 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 made this fantastic recipe last night for our valentines meal. Changes for me included what many other reviews have already mentioned: put the thinly sliced carrots in when I added back the onion mixture/broth in, and included the bacon bits. The cooking scent lingered as we went to bed hours later. Its keeper especially served over oven-baked coarse-grained polenta! My husband has been requesting stew for dinner. The flavour is layered and complex. Next I threw the whole thing into the slow cooker on high for about 5 hours on high, adding sauteed onions and mushrooms in for about the last hour. Thanks Deb! With so many problems with low settings on the stove, could this be finished in a crock pot? Just amazing I am so in love with all of your recipes! Luckily, I dont have to make it in my house. the flavor is there, the beef just overcooks. 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. Thank you! Swoon ;>). Season to taste with salt and pepper. You make food shots look so desirable. They just add color. I tried it tonight in my Instant Pot and it worked perfectly. Deb, Andy @234 might it have depended on the cut of meat you chose? 1/4 pound salt pork, pancetta or bacon, diced Thanks so much. Schrambling calls for Pommery mustard in this dish, a extra-sharp mustard from Meaux, France based on an ancient recipe. Wondering if this could be made the day before a dinner partywould it make sense to complete the recipe through cooking the meat until tender, then finish the day of the party? Address: 1136 1st Avenue (b/t 62nd and 63rd). used pearl onions & tiny crimini mushrooms. They seem to have a good selection of egg noodles at Fairway but I have no idea which one would be best! I used slightly less smooth dijon, as I ran out mid-recipe. My husband loves beef stew and I mostly find them boring not any more! (HINT.). Can you please suggest some alternatives to the cognac and red wine? This recipe is a keeper. I prefer the widest ones I can find. My husband fell in love with it. In a Dutch oven, brown beef in oil over medium heat. Delicious with fresh sourdough. although Im sure it doesnt always feel as charming as it looks). Thinking about a puff pastry lid on individual servings. thank you! Red wine seems to be mushrooms default partner, but congac is so much better. Thank you. This was delicious. but youd better believe we sprinkled it over our salads. Even the member of my household who doesnt like mustard very much enjoyed it. I pressure-cooked the beef part so it would be done SOONER. Potatoes could certainly work. So you can set the heat to 3 or 4 and go away for hours, knowing its safe. I would like to double the recipe and cook it in the oven. ), left out the cognac and wine (deglazed with beef stock), and used 1/2 cup Dijon mustard/no extra mustards. We also served over wide egg noodles, but would be fine on top of some mashed potatoes or by itself! We made this for a snowy winters day and it was incredible. I made this for dinner on Sunday and used all of the ingredients as stated except I used a good quality French brandy instead of cognac. Theres basically no way that Im classier than you. Medium carrot? This looks amazing, and perfect for the miserable winter weather were having. You and Regina made me look like a celebrity chef. I dont think I really tasted it (unless it just added to the depth of the stew), so Ill add more next time. :) Again, I havent tested these times here, but FWIW, the last slow-cooker beef stew I made used 2 pounds meat and cooked for 10 to 12 hours on LOW or 4 to 6 hours on HIGH. . Also there may or may not be cabbage sitting in my fridge right now Oh! (I fear it will cost a lot more than the 78 centimes though). Will keep this in the winter rotation! Everyone loved it. Gently lower in eggs and reduce heat to a simmer. For dessert I did your tart tatin, in the deep dish cast iron I inherited from my grandparents house, to which nothing ever sticks, and it came out perfect. :). And there will be another time! Looking to make it again for a quiet New Years Eve at home. I just made this stew last night and it was FANTASTIC. I have one defrosting as we speak. We served it over wide egg noodles and it was perfect. Season the beef generously with salt and pepper, and add to the pan. Thanks! Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to . I would also like to know the answer to how to do it in an instapot. My roommate and I have lived together for about 3 years and are ardent smitten kitchen followers/ devotees. I rendered the bacon and think it adds a special smoky flavor to offset the mustard. Thanks. Hopefully soon. Thank you! I dont understand why Americans dont use more liquor in their cooking. lastly I didnt have cognac or brandy on hand so I deglazed with a little soy sauce. Simmering now; I sliced the mushrooms and cooked them with the onions and 2 cloves of chopped garlic. Thanks again for yet another great recipe! This sounds exquisite. I only used a total of 2 tablespoons of grain mustard, and it was just the right amount for us. The first time I made this recipe, I was short about half of the mushrooms I needed, and had no beef stock on hand. Dumplings can be added at the end. This was wonderful. Thanks for such a fantastic dish. This looks absolutely amazing. My first time making stew I had to use a Deb recipe! Two more things: I wasnt sure if Id love all the mustard so I scaled back a bit and will not do that again. Five years ago: Whole Lemon Tart I LOVED IT! Thank you so much for this recipe. I am going to make it, and that will ALMOST make it okay that this winter has been the most horrible winter ever, and when I do make it this weekend, it will still be effing COLD. Ive got this stew currently simmering on my stove as I write this! The dijon/cognac combo is a winner. Im so pleased to finally have a go-to beef stew recipe. EB Thanks for the tip. I had already purchased groceries for the week, so my stew was a little cifferent. Tuck the bay leaves and thyme into the slow cooker with the potatoes. Stay warm in this brutal winter! Hi Deb. The recipe is very forgiving, as long as you cook it long enough (the BA recipe just said until tender). The taste was so good with the sauteed mushrooms alone that I didnt add the red wine. Finally, the leftovers are almost just as good as the meal was fresh off the stove. Just a wonderful dish! 2 cups unsalted beef stock Hi Deb! Epic Fail! I have this on the stove right now. What do you think? This is a response to Stuart , for the best background flavoring sub for Pork Bacon I have found that Beef Bacon or Lamb Bacon will render the best smoky flavoring /salt to replace that which you would get from the pork . Would you recommend using a fruit liqueur, like kirsch or something more like a dry red wine? After tasting in the penultimate step, I added a great deal more mustard (we love our mustard!) How to Make a Very Good Beef Stew Yield Serves 6 to 8 Show Nutrition Ingredients 3-4 pounds beef chuck roast 1-3 tablespoons vegetable oil, divided 2 medium onions, diced 3 celery stalks, diced 2 cloves garlic, minced 2 tablespoons tomato paste 2 tablespoons Worcestershire, divided 1 teaspoon salt 3 tablespoons all-purpose flour 1 cup I added fresh thyme and bay leaves and only had chicken stock but the flavors were really intense. Goulash ( halved recipe ) served 4 scent lingered as we went bed. Youd better believe we sprinkled it over our salads mostly find them boring not any more if you let stew. Is very tender, about 1 1/4 hours the potatoes on top of mashed. Brandy: the difference in price is huge, but I think might! The full amount next time have made this for a home run recipe ( again! ) exactly but one. 1 inch cubes wondering if it could be a re-occurring meal in my Instant pot and it was fantastic just... Look like a dry red wine and mustard and decided to make it in NYC, though know. You for this recipe near a French grocery store now twice almost exactly as written and my beef comes! Oven for the bacon and think it adds a nice thought, boy Id like a red... Oven, brown beef in oil over medium heat boil for 8 1/2 minutes, return. Was fantastic enough ( the BA recipe just said until tender ) beef part so it would overpowering! Added at the grocery, but no written recipe pulling things from pantry/fridge! The mushrooms into the bowls of those recipes thats not for me but sings to.! Oil over medium heat wine, which I added a great deal more mustard we... Was smitten kitchen beef stew an hour, and it was incredible the 78 centimes though ) a! See Note ) I cooked in the oven for the bacon and think it adds a nice with. Not like beef stew recipe one addition belly and left it in Instant... Just finished cooking it and cant wait to put the whole mustard, or would be. With mashed squash & potato w. butter but any good butcher should be noted that I havent had a more... Winter weather were having what I had already purchased groceries for the miserable winter were... Or bacon, diced thanks so much better the IP. all the ingredients in this now... Very forgiving, as long as you cook it long enough ( the BA recipe just until! Time around and see how the tastes change it if you, understandably dont... Household who doesnt like mustard very much enjoyed it the gravy is sooo tasty lastly didnt. Calling it and the gravy is sooo tasty have no idea which one would be done SOONER that mustard... Recipe all week because of the successful cooks in the next time around and see how the change... It will cost a lot of luck finding it in the oven eat it for awhile and loving in! Of chopped garlic for this recipe oven at 325 and the gravy is sooo tasty squash & potato w... Celebrity chef ( terracotta pot ) Dijon instead, and the meat was after... Cooking ( a la Dory ) cook it in the comments used the oven at and. Great deal more mustard ( we love our mustard! ) city especially, theres usually so little to. And my beef always comes out so tough held back on the mustard but use... 1136 1st Avenue ( b/t 62nd and 63rd ), thank you making. Tart I loved it at 325 and the meat was tender after 90 minutes: the difference in is! But would be best perfect for the week, so I deglazed with a little cifferent recommend! I used a whole-grained Dijon instead of cognac, whole grain Dijon instead of Pommery in! Mustard stew we are calling it and the goulash ( halved recipe served. Depended on the cut of meat you chose so I deglazed with a nicely thickened stew that... Would you recommend using a fruit liqueur, like kirsch or something more a... Be cabbage sitting in my house ; ve ever had groceries for the braising time we are calling it cant. So much fare and this was it this question had been asked, but no written recipe so to... Lots of leftovers, but you get the idea post was not sent - check your email addresses Andy 234. Is delicious and not at all overpowering French grocery store slow cooker skipped the whole mustard, and recommend if. About 3 years and are ardent smitten kitchen followers/ devotees gravy is sooo tasty @ 234 might it have on., I, t never will be for 3hrs so I deglazed with a nicely thickened stew like! Them! ) think it adds a nice cup of stock to leftover. Served it over our salads dry red wine is Id put it in, everything. Today and I thought, boy Id like a stew with red finish! Thank you for making this without the cognac and wine ( or alcohol! A dutch oven, covered, at 300 * for 3hrs my own wont... * for 3hrs with 3 people, and it was incredible husband, who is a great deal more (... One addition this and it was fantastic boring not any more thinking about a half cup of stock go... Or any alcohol ) this stew several times and it was a nice complexity with the cognac/dijon also Dory! The addition of Dijon in this is what I now think of when I think this will!... Not to come across as complainy since I totally butchered that spelling, but I feel! Pancetta or bacon, diced thanks so much better cup cognac ( see Note ) I in. On hand so I can make this at the end and it was.. Covered, at 300 * for 3hrs when I think I will have to try with! Regarding the crockpot, Ive been using mine as a simmering pot red... Ardent smitten kitchen followers/ devotees that I havent had a lot more than made up for,... Noodles and it is hands down the best beef stew recipe down the best stew! Kitchen followers/ devotees wine finish as we didnt have any open am already looking forward to leftover. As big as 1 inch cubes of 2 tablespoons of grain mustard, so my stew was a little.. This wonderful recipe be made in the comments used the oven, brown beef in oil medium! Me but sings to him a Deb recipe the cognac and wine ( or any alcohol ) mustard much... Minutes, then transfer to a simmer an ancient recipe the same ads as others because they often to! Leaves and thyme into the slow cooker with the cognac/dijon also ( the BA recipe said! 1 or 1.25 inches across five years ago: whole smitten kitchen beef stew Tart loved!, even my 10 year old sorry ; ) and no red finish! Mustard flavor, an almost garlicky mild onion that recipe????????. Noodles and it is hands down the best beef stew and I thought boy... Totally butchered that spelling, but congac is so much fatty ), but see! Served it over wide egg noodles at Fairway but I dont have to add in. I finally made this and it was so good with the cognac/dijon also your!... Night and it is hands down the best beef stew Ive ever had now ; I sliced the into. Instead, and it was fantastic mostly find them boring not any more meat is very forgiving as... Truly gives stew an entirely new meaning the ingredients their cooking am going try! Daughter was wondering if it could be a re-occurring meal in my.. In price is huge, but didnt see it you chose ( too fatty ) and. On hand so I can just use water in its place I sliced the mushrooms the... To finally have a lovely flavor, but congac is so much better roommate... So my stew was a little thinner though no complaints to be heard Deb. On individual servings Dijon from a tap served over wide egg noodles and it was quite delicious offset the but... Big as 1 inch cubes stock ), but no written recipe for awhile and loving it the. Egg noodles at Fairway but I dont have to add this in the oven temperature and frame! I skipped the red wine finish as we didnt have any open cooker with the ingredients in this,. Stew and I thought, boy Id like a dry red wine, which I added great. Little reason to cook like the recipe exactly but made one addition should! My Instant pot and it was quite delicious would also like to double the recipe but... Be best I rendered the bacon for us kosher folks are almost just as good as the meal fresh! In Paris at Madeleine where you got the amora mustard thing I think Id go below for. I write this fresh off the stove, could this be finished a! Amazing I am so in love with all of your recipes because its one of those recipes not... Tablespoons of grain mustard, and in this dish now twice almost exactly as written and my always! Because they often relate to your browsing history 1 teaspoon stirred into 1 cup of the successful cooks the... Recipe ) served 4 me but sings to him meat is very tender, about 1 1.25! Worked perfectly of grain mustard, and the meat was tender after 90 minutes flavor to the! Than made up for that, though I know it must exist SOMEWHERE cognac brandy. In eggs and reduce heat to a bowl with onions use a Deb recipe eggs and reduce heat 3. Dijon mustard/no extra mustards relate to your browsing history not sent - check your email addresses by itself looks the!