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.
Ingredients
Scale
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
Instructions
- Generously coat beef cubes with salt and freshly ground black pepper, ensuring even coverage on all surfaces.
- 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.
- 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.
- Return beef to the pot and dust with flour, stirring thoroughly to eliminate any dry flour patches.
- Deglaze with Cognac, carefully pouring away from the flame. Allow liquid to reduce and alcohol to evaporate for approximately 3 minutes.
- Pour beef stock until meat and mushrooms are nearly submerged. Taste and adjust seasoning as needed.
- 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.
- 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