Hearty Braised Beef Stew with Mushrooms and Cognac Recipe

Hearty home cooks adore this braised beef stew with mushrooms and cognac for its deep, luxurious flavors that dance across your palate.

Rich meat slowly simmers in a complex sauce crafted with care and precision.

Tender chunks of beef absorb the robust cognac, creating layers of deliciousness that warm your soul.

Mushrooms add an earthy depth that complements the meat’s succulence perfectly.

Seasonal ingredients meld together in a symphony of comfort and elegance.

Simple techniques transform humble ingredients into an extraordinary meal that feels both rustic and refined.

Dive into this recipe and let your kitchen become a place of culinary magic.

Storage Guidelines For Braised Beef Stew

• Seal cooled stew in airtight containers and store in the refrigerator for 3-4 days. Keep away from raw meats to prevent cross-contamination.
• Transfer completely cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze up to 3 months for best quality.
• Place stew in microwave-safe dish, cover with microwave-safe lid or plastic wrap with small vent. Heat on medium power in 1-minute intervals, stirring between each to distribute heat evenly. Check internal temperature reaches 165°F for food safety.

FAQs

• What does braising mean?

Braising is a cooking method where meat is first seared at high heat to develop flavor, then cooked slowly in liquid at low temperature to make it incredibly tender and rich.

• Why use Cognac in this recipe?

Cognac adds depth and complexity to the stew, providing a rich, slightly sweet flavor that enhances the beef’s natural taste and creates a more sophisticated profile.

• Can I substitute the Cognac?

Yes, you can use brandy, dry white wine, or additional beef stock as alternatives if you don’t have Cognac available. Each will slightly change the flavor but still produce a delicious stew.

• How do I know when the beef is perfectly tender?

The beef is ready when it easily falls apart with a fork and can be cut with minimal resistance, typically after about 2 hours of slow braising in the oven.

Why Braised Beef Stew With Mushrooms Shines

• Craft Gourmet Magic: Transform basic ingredients into a restaurant-quality dish that impresses without requiring professional chef skills.
• Maximize Rich Flavor Layers: Combine searing, braising, and Cognac techniques to create deep, complex taste profiles that elevate ordinary beef stew.
• Enjoy Hands-Off Cooking: Once prepared, the stew develops incredible taste while slowly cooking in the oven, allowing you to relax or handle other tasks.
• Celebrate Comfort Food Elegance: Blend rustic home cooking with sophisticated French-inspired ingredients like Cognac and fresh mushrooms for a luxurious meal that feels both familiar and special.

Ingredients For Braised Beef Stew With Mushrooms

• Beef Cubes: A tender and flavorful meat that becomes incredibly soft after slow braising.

• Onion, Garlic: These classic ingredients provide a deep, savory base flavor for the stew.
• Mushrooms: Add an earthy and rich umami dimension to the braised beef.

• Salt, Black Pepper: Essential seasonings that enhance the natural taste of the beef.
• Thyme Sprigs, Bay Leaf: Aromatic herbs that infuse the stew with a subtle, complex herbal note.

• Cognac: Adds a sophisticated, rich flavor and helps to deglaze the pot.
• Beef Stock: Creates a flavorful liquid base that helps tenderize the meat.
• Flour: Helps to thicken the stew and create a silky, rich sauce.

• Olive Oil: Provides a base for searing the meat and sautéing the vegetables.

How To Make Braised Beef Stew With Mushrooms

Step 1: Prepare Beef For Flavor Explosion

Grab your beef cubes and generously coat them with salt and black pepper.

Make sure every surface gets seasoned for maximum taste impact.

Step 2: Create Golden Sear

Heat olive oil in a Dutch oven over medium-high heat.

Carefully brown beef cubes in batches, creating a gorgeous caramelized exterior.

Remove and set aside the beautifully seared meat.

Step 3: Build Aromatic Base

• Chopped onions
• Minced garlic
• Fresh thyme sprigs
• Bay leaf
• Chopped mushrooms

Sauté these ingredients until they release their incredible fragrance and soften beautifully, about 10 minutes.

Step 4: Dust With Thickening Power

Return beef to the pot and sprinkle with flour.

Stir until every piece is evenly coated, eliminating any dry flour patches.

Step 5: Introduce Cognac Drama

Pour Cognac into the pot, standing back to avoid flame.

Let it simmer and reduce, burning off alcohol and concentrating flavors.

Step 6: Create Liquid Harmony

Add beef stock until meat and mushrooms are almost submerged.

Taste and adjust seasonings as needed.

Step 7: Slow Transformation

Preheat oven to 325°F.

Cover pot and transfer inside.

Braise for 30 minutes, then reduce temperature to 275°F.

Continue cooking for 90 minutes until beef becomes meltingly tender.

Step 8: Serve With Love

Let stew rest briefly.

Serve alongside crusty bread or creamy mashed potatoes for a soul-warming meal.

Best Tips For Braised Beef Stew

• Pat beef cubes dry before seasoning to help achieve a perfect golden-brown sear, which locks in flavors and creates a delicious crust.
• When adding Cognac, remove the pot from direct heat to safely reduce alcohol and prevent potential flame-ups during cooking.
• Sauté vegetables in the same pot after browning meat to capture those rich, caramelized browned bits for an intense, complex taste profile.
• Mix different mushroom types like cremini, shiitake, or porcini to add varied textures and deeper earthy undertones to the stew.
• Maintain consistent low oven temperatures to ensure meat becomes meltingly tender without drying out, allowing proteins to break down gradually.

Flavor Variations For Braised Beef Stew

• Vegetarian Mushroom Stew: Replace beef with hearty portobello mushrooms or seitan, using vegetable stock for a plant-based version that maintains rich, deep flavors.
• Gluten-Free Adaptation: Swap regular flour with cornstarch or almond flour for coating, ensuring the stew remains thick and satisfying while avoiding wheat-based ingredients.
• Red Wine Alternative: Substitute Cognac with robust red wine like Cabernet Sauvignon or Merlot, which provides similar depth and complexity to the braising liquid.
• Low-Sodium Option: Use low-sodium beef stock, reduce added salt, and incorporate fresh herbs like rosemary or sage to enhance flavor without increasing sodium content.

Suggested Pairings For Braised Beef Stew

• Rustic Bread Companion: Slice a crusty baguette or sourdough to soak up the rich, velvety sauce, capturing every drop of the flavorful braising liquid.
• Wine Pairing Delight: Select a robust red wine like Cabernet Sauvignon or Bordeaux to complement the deep, hearty flavors of the beef and cognac-infused stew.
• Creamy Potato Canvas: Serve atop smooth, buttery mashed potatoes or creamy polenta to create a luxurious base that absorbs the delectable meat and mushroom juices.
• Green Freshness Accent: Garnish with chopped fresh parsley or chives to add a bright, herbal note that cuts through the stew's richness and provides a pop of color.

Braised Beef Stew with Mushrooms and Cognac Recipe

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4.7 from 17 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

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Description

Hearty Braised Beef Stew with Mushrooms and Cognac promises a luxurious journey through rich French culinary traditions. Tender beef, earthy mushrooms, and smooth cognac meld into a comforting dish that brings warmth and depth to your dining experience.

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Ingredients

Scale 1x2x3x

Meat:

• 2 pounds (907 grams) chuck roast (cut into bite-sized cubes)

Vegetables and Aromatics:

• 1 large onion (chopped)
• 1 pound (454 grams) mixed mushrooms (roughly chopped)
• 5 cloves garlic (crushed)

Herbs and Seasonings:

• Salt (to taste)
• Black pepper (to taste)
• 6 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon flour

Liquids:

• Olive oil (for searing)
• 1 cup (240 milliliters) Cognac
• 1 quart (946 milliliters) beef stock

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Instructions

1. Generously coat beef cubes with salt and freshly ground black pepper, ensuring even coverage on all surfaces.
2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear beef cubes in small batches, creating a deep golden-brown crust on each side. Transfer browned meat to a separate plate.
3. In the same pot, introduce chopped onions, minced garlic, thyme sprigs, bay leaf, and sliced mushrooms. Sauté for 10 minutes, allowing ingredients to caramelize and release aromatic flavors.
4. Return beef to the pot and dust with flour, stirring thoroughly to eliminate any dry flour patches.
5. Deglaze with Cognac, carefully pouring away from the flame. Allow liquid to reduce and alcohol to evaporate for approximately 3 minutes.
6. Pour beef stock until meat and mushrooms are nearly submerged. Taste and adjust seasoning as needed.
7. Cover pot with a tight lid and transfer to a preheated oven at 325°F. Braise for 30 minutes, then reduce temperature to 275°F and continue cooking for 90 minutes until beef becomes fork-tender.
8. Remove from oven and let stew rest for 5-10 minutes. Serve alongside crusty artisan bread or creamy mashed potatoes for a luxurious dining experience.

Notes

• Sear beef in batches to ensure each piece develops a deep, caramelized crust that locks in rich flavors and prevents steaming.
• Use high-quality Cognac for maximum depth, but can substitute with brandy or dry red wine if preferred.
• Pat beef dry before seasoning to promote better browning and prevent excess moisture during searing.
• Choose a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor during long braising.
• Lower oven temperature after initial cooking prevents meat from becoming tough and maintains delicate texture.
• Allow stew to rest before serving, which helps flavors meld and meat fibers relax for more tender bites.
• Make ahead and refrigerate overnight to enhance flavor development and easier fat removal.
• Replace wheat flour with cornstarch or arrowroot powder for coating beef.

• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Category: Lunch, Dinner
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 323 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.3 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 95 mg