Dijon and Cognac Beef Stew

INGREDIENTS

1/4 lb

salt pork, diced

large onion, finely diced

shallots, chopped

to 4 tablespoons butter, as needed

2 lb

beef chuck, in 1-inch cubes

2 tbsp

flour

Salt and freshly ground black pepper

4 tbsp

butter, as needed

1/2 cup

Cognac

2 cups

beef stock

1/2 cup

Dijon mustard

4 tbsp

Pommery mustard

large carrots, peeled and cut into half-moon slices

1/2 lb

mushrooms, stemmed, cleaned and quartered

1/4 cup

red wine