| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 45 min |
| Cook: | 2 hr 25 min |
| Yield: | 8 to 10 servings (makes 3 quarts) |
Ingredients
- Extra-virgin olive oil
- 4 bacon slices, cut into 3-inch strips
- 4 pounds beef chuck or round, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 cup Cognac
- 1 bottle dry red wine, such as Burgundy
- 5 cups low-sodium beef broth
- Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth)
- 3 garlic cloves, chopped
- 1 pound white mushrooms, stems trimmed
- 3 cups blanched and peeled pearl onions
- Pinch sugar
- Fresh flat-leaf parsley, chopped, for garnish
Instructions
- Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.
- Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
- In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the pearl onions and cook until onions are heated through.
- Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 511 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 46 g |
| Cholesterol | 122 mg |
| Sodium | 1110 mg |
Reviews
This is a great recipe, and not too difficult! I’ve made this three times and is always a crowd pleaser. A must try!
Recipe proportions are entirely wrong, makes quite an expensive pot roast…
This is a great recipe if you make it the way it’s written in his cookbook. Must be errors in the online verison. Should two corrections: 1/4 cup Cognac (not 1c) and 1 (14-oz) can beef broth (not 5 cups!!). That should solve the soupy problem and need to cook so much longer to reduce. Have been making this from his cookbook for years and everyone always raves about it!
I followed the advice on here and lessened the amount of liquid in the recipe and increased the reduction time. Thanks to all the previous commentators and their detailed explanations. It turned out fantastically well. I used just under 2.5 cups of good beef broth and the whole bottle of burgundy, and let it simmer covered for one hour and uncovered for two. The sauce was rich, deep, and had a great color. For the initial tomato paste-flour roux, I used 2 heaping tbsp of tomato paste and added Worcestershire sauce before the cognac and coated the beef in this mixture. When adding the mushrooms, garlic, and onions I also added a large pinch of brown sugar. To me the pearl onions, of which I am normally a fan, provided a great taste profile and helped with the presentation. Served with either garlic mashed potatoes or a beer bread it was a major hit with my guests. Paired well with a deep Cabernet.
I had mixed reactions to this receipe. Following what a few others commented, I would recommend planning to add an extra hour to cooking time. I followed the receipe directly and my sauce didn’t come quite as rich as I’ve experienced on similiar receipes in the past – also it was more watery than I’d like. I spent some time near the end working to thicken it up a bit with mixed results. I’ll probably use a different receipe next time.
Watching this episode of Tyler’s Ultimate again, his passion inspired me to try this recipe, even though I am not usually a fan of a standard beef stew. Following this recipe yielded perfect results with unbelievable flavors! I served with Tyler’s Garlic Mashed potatoes and robust Cabernet Sauvignon. Amazing, Tyler, thanks for sharing!
Great recipe! Made this and added an extra tablespoon of tomato paste and 3 tablespoons of flour for the right consistency. Sautéed the mushrooms and onions with some worcestshire sauce. Cooked an extra 2 hours at a lower heat. Come out excellent!!!!!!!!
Made this for a dinner party and it was a hit! I cooked it for an hour longer on a slow boil to reduce the sauce and make the beef super tender and it worked. My side was roasted potatoes, carrots and onions with olive oil and herbs de provence . I added 4 bulbs of Garlic, which I removed , then smashed and drizzled with balsamic vinegar, olive oil , salt and pepper, herbs de provence, to serve with crusty french bread. I’m reserving the extra sauce as a base to make Tyler’s Ultimate French Onion Soup.
I had to cook this much longer than stated time in order for the meat to get tender, I was pretty frantic when the guests were arriving. Overall taste was pretty good. Maybe it was the cut of meat I had. Would make again but budget the cooking time.
Excellent recipe. Was perfect with angus stew meat form round steak. Followed exactly came out perfect. It has to stew for a while, also covered first hour and uncoverded to thicken the sauce. Enjoyed greatly by my husband and a friend for Valentines dinner. Perfect dish to gather and cook together sipping on Pinot Noir. Served with buttered whole wheat noodles. Serves 6. Delish!