Ingredients:
2 pounds chuck roast, cut into bite-sized cubes
Salt and black pepper, to taste
Olive oil, for searing
1 large onion, chopped
1 pound mixed mushrooms, roughly chopped
5 cloves garlic, crushed
6 sprigs fresh thyme
1 bay leaf
1 cup Cognac (use caution when adding)
1 tablespoon flour
About 1 quart beef stock
Instructions:
Prepare the Meat: Season the beef cubes with salt and black pepper on all sides.
Sear the Beef: In a Dutch oven or heavy-bottomed pot, heat a drizzle of olive oil over medium-high heat until it’s hot but not smoking. Sear the beef cubes in batches, browning each side for a rich color. Remove the browned meat and set it aside.
Cook the Vegetables: In the same pot, add the chopped onion, garlic cloves, thyme sprigs, bay leaf, and chopped mushrooms. Stir to coat with the residual oil and browned bits, and sauté for about 10 minutes until softened and fragrant.
Return Beef to Pot & Add Flour: Place the beef back in the pot and sprinkle with flour. Stir to coat evenly until no dry flour remains.
Deglaze with Cognac: Carefully pour in 1 cup of Cognac, ensuring you pour away from the bottle. Allow the Cognac to simmer for about 3 minutes to cook off the alcohol, or if you’re comfortable, ignite it with a match to burn off faster.
Add Beef Stock: Pour in enough beef stock to almost cover the meat and mushrooms. Stir, adjust seasoning if needed, and cover the pot with a tight-fitting lid.
Braise in the Oven: Preheat your oven to 325°F (165°C). Transfer the pot to the oven and braise for 30 minutes. Then, reduce the temperature to 275°F (135°C) and cook for another 90 minutes or until the beef is tender and flavorful.
Serve: Let the stew rest a few minutes before serving. This braised beef stew pairs beautifully with crusty bread or mashed potatoes.
