Cognac Beef Stew
Cognac Beef Stew is a slow-baked beef dish built on a flambéed brandy base and a long, low oven. The cognac is ignited in the pot after the beef is browned, which cooks off the harsh alcohol and picks up the browned bits from the bottom. Smoked paprika, tomato paste and red wine give the sauce depth, while five hours at 250°F turns plain stew meat tender enough to fall apart.
Instructions
Toss the beef cubes in flour until lightly coated. Heat the olive oil in a 6-quart Dutch oven.
Brown the beef in batches so the pot is not crowded, turning the pieces until every side is deeply colored. Lift the meat out of the pot and set it aside.
Pour the cognac into the empty pot and bring it to a boil, then carefully ignite it. Scrape the bottom of the pot to loosen the browned bits as the flames die down.
Let the cognac reduce by half, then pour it over the browned beef.
Melt the butter in the same pot over medium heat and add the onion. Cook for 1 to 2 minutes, stir in the garlic, and sauté until the mixture turns pale gold.
Return the beef and cognac to the pot and add everything else: the salt, pepper, smoked paprika, tomato paste, chicken broth, Worcestershire sauce, potatoes, red wine, thyme and bay leaves. Put the pot in a 250°F (120C) oven and bake for 5 hours.
Let the stew rest for 10 minutes before serving.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
