Fragrant mushrooms and tender meat are combine with fresh herbs to give this classic beef stew a gourmet twist.
- 2 pounds of chuck (cut up into bite size cubes)
- 1 large onion (chopped)
- 1 pound of a variety of mushrooms (roughly chopped)
- 1 bay leaf
- 5 cloves of garlic
- 6 sprigs of thyme
- 1 cup Cognac
- olive oil
- salt and pepper to taste
- about 1 quart beef stock
- Cut up the meat into medium bite size cubes and season with salt and pepper on both sides. Preheat a Dutch oven or a thick bottomed pot with vegetable oil until it starts to smoke.
- Preheat the oven to 325-degrees.
- Place the beef into the pot, making sure not to overcrowd the pan. Allow to brown on all sides.
- In the meantime, wash and roughly chop your mushrooms.
- Check on the meat and remove once nice and brown. Set aside. You will have some fat and bits on the bottom of the pot. Let it be. This is your flavor.
- Add in the onions, a few cloves of garlic, a few stems of thyme, a bay leaf and mushrooms and toss to cover with the fat in the pot. Sautee for about 10 minutes.
- Add the meat back into the pot and sprinkle evenly with one tablespoon of flour. Mix to combine until none of the flour remains.
- Take about 1 cup of cognac and pour into the pot. NEVER POUR OUT OF THE BOTTLE! I flame can catch onto the bottle while pouring and the bottle will explode. You can either let it cook out as it or light the cognac on fire with a long match or if the pot is shallow enough, tilt it towards the flame so it will catch on fire. This is also called, deglazing.
- Once all the alcohol has cooked out, about 3 minutes, you will be left with a beautiful glazed meat.
- Pour in enough beef stock to cover the meat and mushrooms almost all the way. Adjust seasoning and cover with tightly fitting lid. Place into the oven for 30 minutes.
- After 30 minutes, turn the heat down to 275-degrees and allow to cook for another 90 minutes or until meat is nice and tender.
1. For the CROCKPOT option: After deglazing the pan with the cognac go ahead and add the beef stock to the crock pot and cook on low for 4 hours. Make sure you check the broth levels to make sure they do not cook out during the cooking process.
2. I love this crockpot because it has all the options I could ever need but most importantly it goes from the stove to the crockpot and to the oven if I need it to.
3. I used button, cremini, shitake and oyster mushrooms in this dish. If you use shitake mushrooms, make sure you remove and discard the stems as they are very woodsy and tough.
- Category: Entree
- Cuisine: American