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1
Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered.
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2
Remove solid pieces with a slotted spoon, and discard.
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3
Raise heat, and add onion and shallots.
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4
Cook until softened but not browned, 10 to 15 minutes.
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5
Use a slotted spoon to transfer to a large bowl.
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6
If necessary, add 2 tablespoons butter to the pan to augment fat.
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7
Dust beef cubes with flour, and season with salt and pepper.
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8
Shake off excess flour, and place half the cubes in the pan.
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9
Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions.
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10
Repeat with remaining beef.
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11
Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose.
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12
Add stock, Dijon mustard and 1 tablespoon Pommery mustard.
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13
Whisk to blend, then return meat and onion mixture to pan.
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14
Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/2 hours.
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15
Add carrots, and continue simmering for 30 minutes, or until slices are tender.
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16
As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and saute mushrooms until browned and tender.
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17
Stir mushrooms into stew along with remaining mustard and red wine.
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18
Simmer 5 minutes, then taste, and adjust seasoning.
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19
Serve hot.
