3 lbs DLM Natural Beef Chuck, cut in 2-inch chunks
Salt and pepper to taste
5 Tbsp DLM Pure Olive Oil
½ cup Cognac
4 large carrots, roughly chopped
1 large yellow onion, cut in chunks
4 large garlic cloves, smashed
(1) 750ml bottle full-bodied red wine
1 cup beef stock
6 oz DLM Tomato Paste
2 tsp dried thyme
3 large carrots, peeled and cut into nice bite-sized shapes
10 oz pearl onions, peeled. If frozen, pat dry.
½ lb white mushrooms, halved (quartered if large)
1 Tbsp brown sugar
Preheat oven to 325°F. Pat meat dry. Season all over with salt and pepper. Heat 2 tablespoons olive oil in an oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl. Add Cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour Cognac over beef.
Heat 2 tablespoons olive oil in same pan. Add rough chopped carrots, onions, and garlic. Sauté three minutes over medium heat. Add beef with Cognac, wine, stock, tomato paste, and thyme. Bring to a boil, reduce heat to low, and cook two minutes. Cover and place in oven. Bake until meat is very tender, 2 ½-3 hours.
ABOUT 30 MINUTES BEFORE BEEF IS DONE
Steam or blanch carrots until crisp tender; drain. Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown.
Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard over-cooked veggies if desired. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar and season to taste with salt and pepper.
Add back the beef and fresh round of blanched carrots, pearl onions, and mushrooms to stock. Simmer 15 minutes until heated through. Yes, it’s better the next day. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stove top or in an oven at 325°F.