Cookbook:Cognac Beef Stew

Cookbook | Ingredients | Recipes



  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.