Difference between revisions of "Cognac Beef Stew"
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== Ingredients == | == Ingredients == | ||
| − | * 2 pounds [[ | + | * 2 pounds [[Beef|beef stew meat]], cut into 2 in. cubes |
| − | * [[ | + | * [[Flour|All-purpose flour]], as needed |
* 1 tbsp salt | * 1 tbsp salt | ||
| − | * 1 tbsp [[ | + | * 1 tbsp [[Pepper|black pepper]] |
* 1 tbsp smoked paprika | * 1 tbsp smoked paprika | ||
* 1/2 cup cognac | * 1/2 cup cognac | ||
| − | * 1 cup [[ | + | * 1 cup [[Tomato Paste|tomato paste]] |
* 1/4 cup chicken broth | * 1/4 cup chicken broth | ||
* 2 tbsp Worcestershire sauce | * 2 tbsp Worcestershire sauce | ||
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* 1 onion, chopped | * 1 onion, chopped | ||
* 2 tbsp minced garlic | * 2 tbsp minced garlic | ||
| − | * 2 tbsp [[ | + | * 2 tbsp [[Olive Oil|olive oil]] |
* 2 tbsp butter | * 2 tbsp butter | ||
| − | * 1 cup [[ | + | * 1 cup [[Red Wine|red wine]] |
* 8 sprigs thyme | * 8 sprigs thyme | ||
| − | * 3 [[ | + | * 3 [[Bay Leaf|bay leaves]] |
== Procedure == | == Procedure == | ||
Latest revision as of 15:57, 11 April 2012
Ingredients
- 2 pounds beef stew meat, cut into 2 in. cubes
- 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 onion, chopped
- 2 tbsp minced garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup red wine
- 8 sprigs thyme
- 3 bay leaves
Procedure
- 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.
