Cognac Beef Stew

• 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

Ingredients for 7 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Dredge beef in flour. Heat oil in a 6-quart Dutch oven.

   Oven
2. 2

   Working in batches, add beef and thoroughly brown on all sides.

3. 3

   Remove beef and add cognac. Bring to a boil and ignite.

   Stovetop
4. 4

   Deglaze pan by scraping the bottom.

5. 5

   Once reduced by half, remove and pour over beef.

6. 6

   Melt butter over medium heat and add onion. Cook 1–2 minutes before adding garlic. Sauté until pale gold color is achieved.

   Stovetop
7. 7

   Add everything else, place in a 250°F (120C) oven, and bake 5 hours.

   Oven
8. 8

   Let rest 10 minutes and serve.