Cookbook:Cognac Beef Stew

Cognac Beef Stew
Category	Stew recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Ingredients

• 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
• ½ cup cognac
• 1 cup tomato paste
• ¼ cup chicken broth
• 2 tbsp Worcestershire sauce
• ½ pound (225 g) red-skinned 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

Procedure

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.
4. Deglaze pan by scraping the bottom.
5. Once reduced by half, remove and pour over beef.
6. Melt butter over medium heat and add onion. Cook 1–2 minutes before adding garlic. Sauté until pale gold color is achieved.
7. Add everything else, place in a 250°F (120C) oven, and bake 5 hours.
8. Let rest 10 minutes and serve.