Ingredients

For the beef:

  • 50 ml olive oil
  • 1½ kg beef chuck (cut into pieces, 5-6 cm)
  • 1 tbsp all-purpose flour (heaped spoonful)
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato paste
  • 50 ml cognac
  • 400 ml dry red wine
  • 400 ml chicken or beef stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 10 peppercorns
  • 25 g cold butter
  • Salt and freshly ground pepper

For the garnish:

  • 2 tbsp olive oil
  • 250 g small whole mushrooms
  • 150 g dried apricots
  • 150 g pre-boiled chestnuts
  • Juice and peel of ½ orange
  • 1 tbsp finely chopped parsley

Instructions

  1. Cut the beef into pieces (5-6 cm) and pat them dry with kitchen paper. Season lightly with salt and pepper, sprinkle with flour, and toss to coat evenly.
  2. Heat the olive oil in a wide pot and sear the beef in batches until it forms a golden crust. Remove each browned batch to a plate and continue with the remaining pieces.
  3. Using the same pot and oil, sauté the onions for about 5 minutes until softened and translucent.
  4. Add the garlic and tomato paste, sautéing for another 1 minute, scraping the bottom of the pot to release any caramelized bits.
  5. Return the seared beef and its juices to the pot. Let the mixture heat through until dry, then deglaze with the cognac, scraping the bottom of the pot.
  6. Add the wine, stock, thyme, bay leaves, and peppercorns. Bring the mixture to a boil over high heat, cooking for 15 minutes.
  7. Reduce the heat to low, cover the pot, and simmer gently for 1 hour and 15 minutes, allowing the beef to partially tenderize.
  8. In a separate pan, heat 2 tbsp of olive oil and sauté the mushrooms, apricots, chestnuts, and orange peel for about 5 minutes.
  9. Deglaze the pan with the orange juice, season with salt and pepper, and transfer the garnish to the pot with the beef.
  10. Increase the heat and simmer uncovered for an additional 30 minutes, until the beef is fully tender and the sauce has reduced to a glossy, thick consistency.
  11. Remove from the heat, add the cold butter in small pieces, and swirl the pot gently to incorporate it into the sauce for a shiny finish.
  12. Arrange the braised beef on a platter with its dark, rich sauce and garnishes. Sprinkle with parsley and serve alongside a creamy mashed potato.

Enjoy!

Source: Argiro Barbarigou