Dijon and Cognac Beef Stew

Cooking out of season is a little more acceptable on the west coast, where seasons are peripheral. Yes, it got a little chilly out here in L.A. in January and February; I was wearing long sleeves in March, but life didn’t change the way life changes so dramatically when it gets cold back east.

So why not make beef stew in June? That was my philosophy when I unpacked Amanda Hesser’s mammoth New York Times Cookbook and discovered a recipe by that most fabulously ferocious food writer, Regina Schrambling, for Dijon and Cognac Beef Stew.

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