Make-Ahead French Beef Stew | Command Cooking

Ingredients

• 1 (3-pound) beef chuck, cut into 2-inch-thick chunks and patted dry
• salt, to taste
• freshly ground black pepper, to taste
• 5 tablespoons olive oil, divided
• 1/2 cup Cognac, such as Courvoisier® VS Cognac
• 4 large carrots, 2 coarsely chopped and 3 cut into 1/2-inch-thick slices, divided
• 1 large yellow onion, cut into chunks
• 4 large cloves garlic, peeled and smashed
• 1 (750-milliliter) bottle full-bodied red wine, such as cabernet sauvignon
• 1 cup beef stock
• 1 (6-ounce) can tomato paste
• 2 teaspoons dried thyme
• 10 ounces pearl onions
• 1 (8-ounce) carton white mushrooms, halved
• 1 tablespoon brown sugar
• thyme sprigs, to taste, for garnish