- Note, the first time I made this my beef was still tough after the initial cooking time. After reading many reviews online, I cooked it for an additional 2 hours and it was amazing. This cut of meat needs to cook low and slow. Will definitely make this again and tack on more cooking time!
- 1 tablespoon good olive oil
- 8 ounces bacon, diced
- 2½ pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 3 cloves chopped garlic
- ½ cup Cognac
- 1 (750 ml.) bottle good dry red wine_ I used Iter
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh rosemary
- 4 tablespoons butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 4 ounces fresh mushrooms, sliced
- ½ cup chopped fresh parsley, optional
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven.
- Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
- Remove the bacon with a slotted spoon to a large plate.
- Use paper towels to dry the beef cubes.
- Season with salt and pepper.
- Sear the beef in batches in the hot oil 3-5 mins, cooking all sides.
- Remove to the plate with bacon and cook all the beef this way.
- Add the carrots, onions, 1 tablespoon of salt and a sprinkle of pepper to the pot.
- Cook 10 mins.
- Add garlic for one minute.
- Add the cognac slowly and let it cook off a minute or two.
- Return the beed and bacon to the pot.
- Add wine, broth, tomato paste and rosemary.
- Bring to a simmer and cover.
- Place in the oven for 1¼ hours.
- While it cooks, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.
- Remove pot from the oven and combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add mushrooms, too.
- At this point I returned to the oven at 300 for an additional 90 mins-2 hours until the beef was completely soft.
Adapted from Ina Garten