french beef in cognac stew recipe traditional france main course recipes menu ideas

Ingredients

• 3 Tablespoons unbleached, plain flour
• 2 lbs. Stewing beef (beef chuck), cubed into 1-inch and patted dry
• 1/2 cup cognac
• 3 cups beef stock
• 1 (14-1/4oz) can diced tomatoes, drained
• Tablespoons olive oil
• 1/4 lb. bacon, cut into 1/2-inch slices
• 2 sweet onions, chopped
• 2 garlic cloves, pressed
• 2 shallots, finely chopped
• 1 dried bay leaf
• 4 (about 3" long) thyme branches, lightly crushed
• 1/4 cup Dijon mustard
• 2 carrots, peeled & sliced
• 2 parsnips, peeled & sliced
• 8 oz. mushrooms (French or local) finely sliced
• 1/4 cup red wine
• Seasoning (Salt & Ground Black pepper)