Cookbook:Cognac Beef Stew

Ingredients

 * 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

Procedure

 * 1) Dredge beef in flour. Heat oil in a 6-quart Dutch oven.
 * 2) Working in batches, add beef and thoroughly brown on all sides.
 * 3) Remove beef and add cognac. Bring to a boil and ignite.
 * 4) Deglaze pan by scraping the bottom.
 * 5) Once reduced by half, remove and pour over beef.
 * 6) Melt butter over medium heat and add onion. Cook 1–2 minutes before adding garlic. Sauté until pale gold color is achieved.
 * 7) Add everything else, place in a 250°F (120C) oven, and bake 5 hours.
 * 8) Let rest 10 minutes and serve.