Cognac Beef Stew

Ingredients

• 2 pounds beef stew meat, cut into 2 in. cubes
• 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 red-skinned potatoes
• 1 onion
• 2 tbsp garlic
• 2 tbsp olive oil
• 2 tbsp butter
• 1 cup red wine
• 8 sprigs thyme
• 3 bay leaves

Steps

1. Dredge the beef in flour.
2. Heat the oil in a 6-quart Dutch oven.
3. Working in batches, add the beef.
4. Thoroughly brown on all sides.
5. Remove the beef.
6. Add the cognac.
7. Bring to a boil.
8. Ignite.
9. Deglaze the pan by scraping the bottom.
10. Once reduced by half, remove.
11. Pour over the beef.
12. Melt the butter over medium heat.
13. Add the onion.
14. Cook 1–2 minutes before adding the garlic.
15. Sauté until pale gold color is achieved.
16. Add everything else.
17. Place in a 250°F (120C) oven.
18. Bake 5 hours.
19. Let rest 10 minutes.
20. Serve.