• ¼ pound of diced salt pork;
• 1 large finely diced onion;
• 3 Chopped shallots;
• 2 to 4 tablespoons of butter, as needed;
• 2 Pounds of beef chuck, in 1-inch cubes;
• 2 Tablespoons of flour;
• Salt and freshly ground black pepper;
• 4 Tablespoons of butter, as needed;
• ½ Cup of Cognac;
• 2 Cups of beef stock;
• ½ Cup of Dijon mustard;
• 4 tablespoons of Pommery mustard;
• 4 Large carrots, peeled and cut into half-moon slices;
• ½ Pound of mushrooms, stemmed, cleaned and quartered; and
• ¼ Cup of red wine.

Place salt pork in a Dutch oven or a large heavy kettle over a low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons of butter to pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over a medium – high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard, and 1 tablespoon of Pommery mustard. Whisk to blend, and then return meat and onion mixture to the pan. Lower heat, cover pan partway, and simmer gently until meat is tender, about 1 &1/2 hours. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons of butter in a medium skillet over a medium-high heat, and sauté the mushrooms until browned and tender. Stir mushrooms into stew with remaining mustard and red wine. Simmer 5 minutes, then taste, adjusting seasoning. Serve hot.