Classic beef stew (with "beefy" beans)
We love a good hearty beef stew – so thought, why not add some large, beefy Ayocote Morados to complement the tender beef, soak up all those delicious flavors, and pare down the amount of meat? This fan-favorite recipe from NYT Cooking was the obvious source of inspiration. The result was so magical we actually can’t imagine making it again without these beans!
- 1 onion, diced
- 3 shallots, diced
- 5 tbsp unsalted butter
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- Kosher salt and black pepper
- ½ cup Cognac
- 2 quarts beef stock
- ½ cup Dijon mustard
- 4 tbsp whole-grain Dijon mustard (such as Pommery)
- 1 lb dried Ayocote Morado beans
- 4 large carrots, cut into half-moon slices
- ½ lb mushrooms, stemmed, cleaned, and quartered
- ¼ cup red wine
Preheat oven to 300 F. In a large Dutch oven over medium heat, melt 1 tbsp butter. Add onion and shallots and cook until soft, 10-15 minutes. Transfer to a large bowl.
Dust beef cubes with flour, and generously season with salt and pepper. Shake off excess flour. Heat 2 tbsp butter over medium-high heat, and place half the cubes in the pot. Cook until well browned on all sides, then transfer to the bowl with onions. Repeat with remaining beef.
Add Cognac to the empty pot and use it to deglaze the bottom. Stir in beef stock, Dijon mustard, 1 tbsp of whole-grain mustard, and dried beans. Return meat and onion mixture to pot. Cover and transfer to the oven. Cook until beef and beans are tender, 2-½ to 3 hours. Add carrots when there are about 30 minutes of cook time remaining and cook until tender.
Just before you remove stew from the oven, heat remaining 2 tbsp butter in a medium skillet over medium-high, and sauté mushrooms until browned. Remove stew from the oven and place over medium heat on the stove. Stir in mushrooms, remaining mustard, and red wine. Simmer 5 minutes, then taste and adjust seasoning. Serve piping hot.
Adapted slightly from NYT Cooking. For the full story, head here.