Slow-Braised Cognac Beef Stroganoff with Herbed Pappardelle and Garlic-Butter Haricots Verts

Prepare the ingredients: Pat 850g beef stewing cubes dry with paper towels and season generously with salt and pepper. Finely dice 1 large yellow onion. Clean and slice 250g cremini mushrooms. Mince 5 garlic cloves. Finely chop the fresh parsley and dill. Trim the ends of 300g haricots verts.

In a heavy-bottomed Dutch oven, heat 2 tbsp of neutral oil over medium-high heat. Working in batches to avoid crowding, sear the beef cubes for 3-4 minutes per side until a deep brown crust forms. This creates the 'fond' (browned bits) essential for flavor. Remove beef and set aside on a plate.

Lower the heat to medium. In the same pot, add 1 tbsp of unsalted butter and the sliced mushrooms. Sauté for 6-8 minutes until the mushrooms have released their moisture and turned golden brown. Add the diced onion and cook for another 5 minutes until translucent.

Stir in 2 of the minced garlic cloves and cook for 1 minute until fragrant. Sprinkle 2 tbsp of all-purpose flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.

Carefully pour in 0.25 cup of Cognac. Use a wooden spoon to scrape the bottom of the pot vigorously, dissolving the fond into the liquid. Let the liquid reduce by half.

Return the beef and any accumulated juices to the pot. Stir in 500ml beef stock and 1 tbsp Dijon mustard. Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and braise for 2 to 2.5 hours, or until the beef is fork-tender.

When the beef is nearly finished, bring a large pot of salted water to a boil. Cook 400g dry pappardelle according to package directions (usually 8-10 minutes) until al dente. Drain the pasta and toss with 1 tbsp unsalted butter and half of the chopped parsley.

While the pasta cooks, blanch 300g haricots verts in boiling water for 3 minutes, then drain. In a skillet, melt 1 tbsp unsalted butter over medium heat. Add the remaining 3 minced garlic cloves and the blanched beans. Sauté for 3 minutes. Season with salt, pepper, and a squeeze of juice from the fresh lemon.

Finish the stroganoff: Remove the beef pot from the heat. In a small bowl, whisk 1 cup sour cream with a ladle of the hot braising liquid to 'temper' it (this prevents curdling). Gradually stir the tempered sour cream back into the Dutch oven. Stir in the chopped dill and the remaining parsley.

Plate the herbed pappardelle in wide bowls, top with a generous portion of the creamy cognac beef stroganoff, and serve the garlic-butter haricots verts on the side.