SERVES 4–6
¼ cup olive oil
2½ pounds stewing beef, cut into 1½-inch chunks
Kosher salt and freshly ground black pepper
1 pound small shallots, peeled
2 garlic cloves, sliced
1 cup red wine
3 tablespoons red wine vinegar
⅓ cup cognac
2 large ripe tomatoes, chopped
1 tablespoon tomato paste
Bouquet garni: 1 bay leaf, 1 cinnamon stick, 3–4 allspice berries, 3 cloves
Rosemary sprig for garnish (optional)
In a large pot or Dutch oven over medium-high heat, heat the oil. Season the beef chunks with salt and pepper. Add the meat and saute until browned on all sides. Do not add all the meat to the pot at once—saute in batches so the oil temperature remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
Add the shallots to the same oil used to brown the meat. Turn heat down to medium and saute until they are softened but not brown, about 5 minutes. Add garlic and saute another minute.
Remove the pot from the heat. Pour in the wine and vinegar, then carefully add cognac (see tip below). Return pot to the heat, cover and let simmer for 3 minutes. Return the meat and its juices to the pot; add chopped tomatoes, tomato paste and bouquet garni. Stir and bring to a boil. Turn the heat down and simmer for 1½ hours or until the beef is tender and the sauce has thickened. While the beef is simmering, check to see if it needs some water. If it does, pour in a half cup of boiling water and stir. Near the end of cooking time, check seasoning and add salt or pepper, if needed. Remove the bouquet garni. Serve with egg noodles or boiled new potatoes.
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Recipe tips
How to make a bouquet garni: The bouquet garni is simply a packet of seasonings that you enclose in a piece of cheesecloth and tie shut with kitchen twine. It can vary in ingredients, based on the desired flavor profile. Also called sachets, these packets are most often used in soups, stews and stocks. They add flavor, but they should be removed at the end of the cooking process so they are not accidentally consumed. Make the string long enough to tie around the handle of your pan or pot, so the packet is easier to remove after cooking. Watch Chef Belinda's demonstration here.
How to add spirits to a skillet or pan safely: First, be sure you remove the cooking vessel from the heat source to eliminate the possibility of flaming. Adding alcohol to a hot skillet or pot over an open flame could result in a kitchen fire. Another good idea is to keep a fire extinguisher handy in your kitchen.