Cognac Mustard Stew

Ingredients

• ¼ lb pork belly, small diced
• 4 shallots, finely diced
• 2 lbs boneless beef chuck, cut in 1” cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 Tbsp all-purpose flour
• ½ cup cognac
• 1 qt unsalted beef stock
• ½ cup Plochman’s Dijon Mustard
• ¼ cup Plochman’s Stone Ground Mustard
• 4 large carrots, peeled and cut into ½”-thick half moons
• 1 Tbsp unsalted butter
• 1 lb cremini mushrooms, stemmed and quartered
• ¼ cup red wine