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Home -> Soups & Stuff -> Stews
Ingredients (view qty in metric system instead) 1 1/2 pounds boneless beef shank or chuck roast, cut into 1 inch cubes 1/2 tsp. salt 3/4 tsp. pepper 1/4 cup all purpose flour 1/4 cup vegetable oil 10 whole shallots, peeled 1/4 cup Cognac 1 cup dry red wine 2/3 cup beef broth 3 medium carrots, peeled and sliced 3 tbsp. heavy cream 1 1/2 tbsp. Dijon mustard Directions Preheat oven to 350 degrees. Season beef cubes with salt and pepper. Dredge in flour to coat. Heat oil in a dutch oven. Add beef cubes and brown on all sides. Transfer beef to a plate. Add shallots and cook until golden, about 5 minutes. Transfer shallots to plate with beef. Add cognac to dutch oven and cook 30 seconds. Add wine and broth and heat to a boil. Boil 3 minutes. Add beef, shallots and carrots. Cover Dutch oven and transfer to oven. Bake about 75 minutes until beef is tender. Transfer beef, shallots and carrots to a serving bowl. Stir sour cream into pan juices. Boil 4 minutes. Stir in Dijon. Pour sauce over beef and stir to combine. Serve hot. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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