NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- beef stew meat, cut into 2 in / 5 cm cubes2 lb
- all-purpose flour, as needed
- salt1 tbsp
- black pepper1 tbsp
- smoked paprika1 tbsp
- cognac1/2 cup
- tomato paste1 cup
- chicken broth1/4 cup
- worcestershire sauce2 tbsp
- red-skinned potatoes, quartered; 225 g1/2 lb
- onion, chopped1
- minced garlic, minced2 tbsp
- olive oil2 tbsp
- butter2 tbsp
- red wine1 cup
- thyme8 sprig
- bay leaf3 leaf
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.