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Cognac Beef Stew

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518595

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #recipes for stew #recipes using bay leaf #recipes using beef #recipes using butter #recipes using cognac #recipes using garlic #recipes using thyme #recipes using wine #recipes with metric units #recipes without cooking time #recipes without servings
Soup

Ingredients

Scale
  • 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

Directions

  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.

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