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