4 oz. salt pork, blanched 5 minutes (rind removed and reserved), diced
1 lg. onion, chopped
3 lg. shallots, chopped
2 lbs. lean beef chuck, trimmed, cut into 1-inch cubes
all-purpose flour, for coating
butter, for frying
1/4 c. quality cognac
2 c. beef stock
1 tbsp. Dijon mustard
1 tbsp. coarse ground French mustard
2 lg. carrots, cut into bite-size pieces
salt, to taste
freshly ground pepper, to taste
2 tbsp. butter
7 oz. sm. fresh mushrooms, halved
1/4 c. red wine
1 tbsp. coarse-ground French mustard

Cook salt pork in heavy large non-aluminum skillet over medium heat until golden. Remove with slotted spoon. Transfer to 4-quart saucepan or Dutch oven. Add onion and shallot to skillet; brown evenly over high heat.

Transfer to saucepan using slotted spoon. Coat beef cubes with flour, shaking off excess. Add butter to same skillet if necessary. Melt over medium heat. Brown meat on all sides (do not allow ones to touch as they will steam rather than brown). Adjust heat as necessary so that particles in pan do not burn. Transfer meat to saucepan.

Pour cognac into hot skillet. Cook until only a thin glaze of liquid remains. Stir in stock and bring to boil, scraping up any browned bits clinging to pan. Add to beef along with Dijon mustard, 1 tablespoon coarse-ground mustard and reserved pork rind.

Bring to simmer; cover partially. Cook until beef is barely tender, about 2-3 hours. Add carrot; cook until tender. Season to taste with salt and pepper. (Can be prepared up to this point and stored in refrigerator 2-3 days or freezer 3 months.)

Just before serving, bring stew to simmer. Heat remaining butter; add mushrooms; brown well. Add wine and French mustard.

Makes 4-6 servings.