Cognac Beef Stew
Source and licence
"Cognac Beef Stew" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cognac_Beef_Stew, revision 4518595), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cognac_Beef_Stew&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518595
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.