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Hawks Hill Ranch Wagyu Beef and Brandy Stew

Updated: Dec 15, 2023


¼ pound salt pork, diced

2 shallots, chopped

1 medium onion, chopped

2 tablespoons butter

1 teaspoon Kosher salt

1 teaspoon course ground pepper

3 tablespoons flour

½ cup Courvoisier VS or favorite cognac

3 cups beef stock

3 cups vegetable stock

¼ cup Dijon mustard

1 tablespoon Pommery (or any whole grain) mustard

6 carrots, peeled and sliced

1 pound new potatoes, washed and quartered

½ pound Baby Bella mushrooms, washed and quartered

1 tablespoon red wine

1 tablespoon fresh thyme leaves

1 tablespoon fresh chives, chopped


1. In a Dutch oven, cook salt pork over low heat until fat is rendered, then remove and discard solid pieces

2. Add the onions and shallot to the pot, cook until soft, then transfer them to a bowl and set aside

3. Add the butter to the pot

4. Toss beef cubes in the salt, pepper and then the flour, shaking off any excess flour

5. Cook half the beef cubes in the pot over medium high heat until browned on all sides, then transfer them to the bowl containing the onions and shallot. Repeat with the second half of the beef cubes.

6. Pour Courvoisier into the pot to deglaze, along with the beef stock, vegetable stock, Pommery and Dijon mustard, stir to combine.

7. Add beef cubes, onion and shallot back to the pot. Cover, lower heat and simmer until the beef is very tender, stirring occasionally, about 5 hours

8. Add carrots and new potatoes to the pot. Continue to simmer covered for an additional 45 minutes, or until the carrots and potatoes are tender

9. When the carrots and potatoes are finished, sauté the mushrooms in a separate pan until browned

10. Stir mushrooms into the stew along with the red wine, add additional salt and/or pepper to taste, serve immediately and garnish with fresh thyme and chives

Serves 8 to 10 people

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