Beef Bourguignon

• 1 Tbsp. Extra Virgin Olive Oil
• 8 oz. Applewood spoked bacon
• 2.5 lbs. Chuck beef roast cut into 1-inch cubes
• 1 lbs. Carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, medium, sliced
• 2 tsp. chopped garlic
• 1/2 cup Cognac
• 1 bottle dry red wine
• 2 cups beef broth
• 1 tbsp. tomato paste
• 1 tsp. fresh thyme leaves (1/2 tsp if substituting dried)
• 4 tbsp. unsalted butter at room temp.
• 3 tbsp. All-purpose flour
• 1 lb. frozen pearl onions
• 1 lb. fresh mushrooms, stems removed and quartered
• 1 loaf French bread
• 2 tbsp. parsley, coarsely chopped

1. Preheat over to 250 degrees.
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
3. Dry the beef cubes with paper towels and then sprinkle with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3-5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all beef is browned. Set aside.
4. Toss the carrots, sliced onions, 1 tablespoon salt, and 2 tablespoons pepper in the fat remaining in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, then stand back and ignite with a match to burn off alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine, plus enough beef broth to almost cover the meat. Stir in the tomato paste and thyme. Bring to a simmer, cover pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season with salt and pepper to taste.
6. To serve, toast the bread. Rub each slice with a cut clove of garlic. For each serving, soon the stew over a slice of bread and sprinkle with parsley.

olive oil, bacon, beef roast, carrots, yellow onions, garlic, cognac, red wine, beef broth, tomato paste, thyme, allpurpose, frozen pearl onions, fresh mushrooms, bread, parsley

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-52419311 (may not work)