Boeuf Bourguignon

• 2 lbs beef chuck, cut into chunks
• 1/4 lb smoked bacon, in one piece and cut into chunks
• sea salt
• freshly ground pepper
• 3/4 lb carrot, peeled and cut into chunks
• 1 bunch spring onions or 1 leek, cut into chunks
• 4 tablespoons butter
• 2 tablespoons flour
• 5 tablespoons cognac
• 750 ml red Burgundy wine
• 2 garlic cloves, peeled and thinly sliced
• 1 bouquet garni

1. Season beef and bacon with salt and pepper, being careful with the bacon since it's already salty.
2. Heat butter in a casserole or stew pot, saute the bacon, and then brown the beef. Add vegetables and saute gently.
3. Sprinkle meat with flour, deglaze with cognac, and then add the wine.
4. Add garlic cloves and bouquet garni. Cover and simmer stew for 1 1/2 to 2 1/2 hours, depending on the quantity of meat used.

beef chuck, bacon, salt, freshly ground pepper, carrot, spring onions, butter, flour, cognac, wine, garlic, bouquet garni

Taken from www.food.com/recipe/boeuf-bourguignon-445084 (may not work)