RCI-SP.003.0039.001

Cognac Beef Stew

Name: Cognac Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef stew meat (cut into 2 in. cubes); 1 unit All-purpose flour (as needed); 1 tbsp salt; 1 tbsp black pepper; 1 tbsp smoked paprika; 1/2 cup cognac; 1 cup tomato paste; 1/4 cup chicken broth; 2 tbsp Worcestershire sauce; 1/2 pound redskin potatoes (quartered); 1 unit onion (chopped); 2 tbsp minced garlic; 2 tbsp olive oil; 2 tbsp butter; 1 cup red wine; 8 sprigs thyme; 3 unit bay leaves

Cognac Beef Stew from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

beef stew meat
cut into 2 in. cubes
2 pounds
All-purpose flour
as needed
1 unit
salt
1 tbsp
black pepper
1 tbsp
smoked paprika
1 tbsp
cognac
1/2 cup
tomato paste
1 cup
chicken broth
1/4 cup
Worcestershire sauce
2 tbsp
redskin potatoes
quartered
1/2 pound
onion
chopped
1 unit
minced garlic
2 tbsp
olive oil
2 tbsp
butter
2 tbsp
red wine
1 cup
thyme
8 sprigs
bay leaves
3 unit

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 and place in a 250° oven and bake 5 hours. Let rest 10 minutes and serve.

Cognac Beef Stew

Ingredients

Method

What Makes This Variant Distinct