Cookbook:Cognac Beef Stew

Cookbook | Ingredients | Recipes

IngredientsEdit

• 2 pounds (1 kg) beef stew meat, cut into 2 in. (5 cm) cubes
• All-purpose flour, as needed
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1/2 cup cognac
• 1 cup tomato paste
• 1/4 cup chicken broth
• 2 tbsp Worcestershire sauce
• 1/2 pound (225 g) redskin potatoes, quartered
• 1 onion, chopped
• 2 tbsp minced garlic
• 2 tbsp olive oil
• 2 tbsp butter
• 1 cup red wine
• 8 sprigs thyme
• 3 bay leaves

ProcedureEdit

1. Dredge beef in flour. Heat oil in a 6-quart Dutch oven.
2. Working in batches, add beef and thoroughly brown on all sides.
3. Remove beef and add cognac. Bring to a boil and ignite. Deglaze pan by scraping the bottom.
4. Once reduced by half, remove and pour over beef.
5. Melt butter over medium heat and add onion. Cook 1-2 minutes before adding garlic. Sauté until pale gold color is achieved.
6. Add everything else and place in a 250°F (120C) oven and bake 5 hours. Let rest 10 minutes and serve.