Dijon beef stew

Toned down from Smitten Kitchen, which in turn adapted it from the NYT.

This stew takes forever to make, and has lots of hands-on work. You've got to commit to this one. However, the results are hard to argue with. It's so good it will make me eat carrots, and my husband eat mushrooms. I recommend serving it with egg noodles or mashed potatoes.

Dijon beef stew
serves 4 to 6

In a Dutch oven or large stock pot, cook on low until rendered:
1/4 lb. bacon, diced

Remove crisp bacon bits. Set aside.

Add and cook on medium-low for 15 minutes:
2 medium yellow onions, finely diced

Use a slotted spoon to transfer the cooked onions to a large bowl.

Chop 2 pounds beef chuck into ~1-inch cubes. Salt and pepper the beef cubes, then coat with flour. Brown the cubes in the Dutch oven, one third at a time to avoid crowding the pan. Add additional butter to the pan between batches as needed. Cook over medium-high heat until the beef cubes are well browned and crusty on all sides, then transfer them to the bowl with the cooked onions. Repeat with the remaining beef.

Add 1/2 cup brandy to the empty pan and scrape to deglaze it.

Add and whisk to blend:
2 cups beef stock
1/2 cup smooth Dijon mustard
1 tablespoon coarse mustard

Return cooked meat and onions to the pan. Cover the pot most of the way and simmer on low until the meat is very tender, about 1 1/4 hours.

Add 4 med. carrots, sliced into even pieces. Continue simmering until the carrots are tender, about 20 minutes.

While they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté 1/2 pound mushrooms (stemmed, cleaned and quartered) until browned.

Stir in:
cooked mushrooms
3 tbsp. coarse mustard
1/4 cup red wine
reserved bacon bits

Simmer 5 minutes, then adjust seasoning with salt and pepper. Serve hot.

Shopping list:
2 pounds beef chuck (sometimes labeled "stew beef")
2 cups beef stock
2 large onions
4 medium carrots
1/2 pound mushrooms
1/2 cup smooth Dijon mustard
4 tbsp. coarse or whole grain mustard

Check the pantry:
4 tbsp. butter
2 tbsp. flour
1/4 cup red wine
1/2 cup cooking brandy