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Traditional French Beef in Cognac Recipe and Meal Ideas
French (France) Meat main course food and Drink Ideas
Beef in Cognac Recipe

France is a country where rich ingredients often find their way into often quite simple dishes.This is a rich French beef stew flavoured with deep flavourings such as red wine and cognac (French Brandy).

3 Tablespoons unbleached, plain flour
2 lbs. Stewing beef (beef chuck), cubed into 1-inch and patted dry
1/2 cup cognac
3 cups beef stock
1 (14-1/4oz) can diced tomatoes, drained
Tablespoons olive oil
1/4 lb. bacon, cut into 1/2-inch slices
2 sweet onions, chopped
2 garlic cloves, pressed
2 shallots, finely chopped
1 dried bay leaf
4 (about 3" long) thyme branches, lightly crushed
1/4 cup Dijon mustard
2 carrots, peeled & sliced
2 parsnips, peeled & sliced
8 oz. mushrooms (French or local) finely sliced
1/4 cup red wine
Seasoning (Salt & Ground Black pepper)

Method: In a large frying pan, over med-low heat, heat 1 tablespoon of the oil then add the bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Increase the heat to medium and cook the onions and shallots for approx. 15 minutes. Stir regularly and do NOT brown. Add the garlic and cook, stirring constantly for about 30 seconds. Using a slotted spoon, transfer the onions to a large bowl. In a sperate bowl, stir together the flour, salt and about 1/4 teaspooon of pepper. Pour the seasoned flour into a large sealable plastic bag then add the meat and shake to coat the pieces.

Split the meat into 3-4 piles. Brown the meat then place in bowl containing onions. Once all the meat is browned place all the ingredients used so far back into the large pan. Add the cognac then stir in the stock, tomatoes, bay leaf, thyme sprigs and mustard and stir until combined.

Reduce heat and simmer partially covered for about 2 hours. After two hours, add the carrots and parsnips, cover the stew and cook an additional 45 minutes. Fry the mushrooms in a separate pan until they are browned. Stir the mushrooms and the red wine into the stew and cook for 10 more minutes. Remove the bay leaf and thyme branches. Taste for seasoning, adding more salt and pepper as necessary.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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