- 2 1⁄2 pounds beef chuck, cut against the grain into 1-inch cubes
- 2 tablespoon Extra-light olive oil
- 2 teaspoons butter
- 1 pound carrots, cut diagonally into 1-inch pieces
- 2 sweet Vidalia onions, sliced
- 1 pound frozen pearl onions, thawed and patted dry with paper towels
- 1 pound mushrooms, stems removed, cut into thick slices
- 3 cloves of garlic chopped
- 6 sprigs of fresh thyme, tied together with butcher’s twine
- 1⁄2 cup Cognac
- 1 bottle of dry red wine, Burgundy or Bordeaux, to taste
- 2 to 2 1⁄2 cups Knorr beef broth
- 2 tablespoons Cento tomato paste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Kosher salt
- Freshly ground black pepper
Prepare all ingredients in advance.
- 1.
Heat the olive oil and butter on high heat in a large Le Creuset-style pot.
- 2.
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Sear the meat in the hot oil for 3 to 5 minutes, turning them on all sides to brown them well. Work in batches to avoid steaming the meat. Remove the cooked cubes to a plate and repeat with the second batch of raw meat until all the beef cubes are nicely browned. Set aside.
- 3.
In the same pot, lightly brown 1 tablespoon of butter. Add the carrots and the sliced sweet onion. Season with salt and pepper and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and continue cooking for 1 more minute.
- 4.
Add the cognac and flambé using a long lighter to burn off the alcohol. Add the beef cubes along with their accumulated cooking juices. Add the wine and enough beef broth to almost completely cover the meat.
- 5.
Add the tomato paste and the tied thyme sprig.
- 6.
Bring to a boil. Cover the pot with its lid and place it on the middle rack of the oven at 350°F for about 2 1/2 to 3 hours, or until the meat falls apart with a fork. Remove from the oven and set on the stovetop over low heat. Remove the sprig of thyme.
- 7.
In a nonstick skillet, lightly brown 2 tsp of butter over high heat. Sauté the pearl onions and mushrooms until golden.
- 8.
Add the mushrooms and pearl onions to the pot and stir gently. Add the diluted cornstarch and bring to a boil until thickened. Reduce the heat to medium-low, stirring gently, and simmer uncovered for 10 minutes. Adjust the seasoning as needed.
Serve piping hot with fresh bread from the bakery or mashed potatoes.
This dish can be prepared well in advance and tastes even better the next day.
Enjoy !
