Ingredients
5 | tablespoons | olive oil divided |
3 | pounds | beef chuck cut in 1 1/2-inch chunks |
Salt and pepper, to taste | ||
1⁄2 | cup | cognac |
4 | large | carrots |
1 | large | yellow onion cut into large chunks |
4 | large | garlic cloves smashed |
1 | bottle red wine | |
1 | cup | beef stock |
1 | small | can tomato paste |
2 | teaspoons | dried thyme |
1 | pound | pearl onions peeled |
1⁄2 | pound | white mushrooms halved |
1 | tablespoon | brown sugar |
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