dijon and cognac beef stew

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Step by step

3 steps

1
Pat beef dry and brown it in batches in a heavy pot over medium-high heat until crusty, 6–8 minutes per batch. Don’t crowd the pan.
2
Add onion, garlic, and other aromatics; cook until soft. Stir in broth, tomatoes, and seasonings; scrape up the browned bits.
3
Simmer covered 1½–2 hours until beef is tender. Add potatoes and carrots for the last 30–40 minutes. Taste for salt; thicken with a cornstarch slurry if you want.

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