13337 Serves 6. Wed Aug 06 08:29:07 -0700 2008 Wed Feb 04 09:53:42 -0800 2009 Licensed http://www.chow.com/recipes/13337 Wed, 04 Feb 2009 17:53:42 GMT

Cut the beef into 1½-inch cubes. In a large skillet, saute the meat in 2 tablespoons butter until browned. Remove meat from the pan and set aside. Add the cognac to the pan, ignite, and cook, stirring up the browned bits. Add remaining butter, onion, and garlic to the pan and saute briskly for 5 minutes, or until lightly glazed. Add tomatoes and olives and cook for 2 minutes. Remove from heat.

In a small bowl, combine the tomato paste, flour, and meat glaze. Stir into the pan, and add the wine, chicken stock, and sherry. Return the pan to the heat and cook, stirring, until the sauce comes to a boil. Add the beef, jelly, and bay leaf. Cover and simmer over low heat for 45 to 60 minutes, or until very tender. Serve garnished with parsley.

Can be made ahead and reheated. Can be frozen.

]]> http://www.chow.com Terence Janericco 50 Main 2½ pounds eye round

]]> 3 tablespoons butter

]]> 2 tablespoons cognac

]]> 3 onions, cut in eighths

]]> ½ teaspoon minced garlic

]]> 4 large tomatoes, peeled and chopped

]]> ½ cup stuffed olives

]]> 2 teaspoons tomato paste

]]> 2 teaspoons potato flour

]]> 1 teaspoon meat glaze

]]> ½ cup hearty red wine

]]> 1 cup chicken stock

]]> ¼ cup dry sherry

]]> 1 teaspoon currant jelly

]]> 1 bay leaf

]]> 2 tablespoons minced parsley

]]>