Boeuf Bourguignon With Roasted Potatoes

• 3 tablespoons olive oil divided
• 8 ounces chopped bacon
• 3 pounds beef top, or chuck roast, cup into large 1 1/2 inch chunks
• 2 pounds carrots chopped into large chunks
• 2 onions roughly chopped
• 6 cloves garlic smashed
• 1 1/2 pounds crimini mushrooms halved
• 1/2 cup brandy
• 750 milliliters dry red wine like a cabernet or zinfandel
• 2 cups beef stock
• 2 tablespoons tomato paste
• 1 bouquet garni small fresh herb bundle with thyme, rosemary and a bay leaf
• 4 tablespoons butter softened
• 1/4 cup flour
• salt
• pepper
• 3 pounds potatoes baby golden

1. Preheat the oven to 350 degrees F.
2. Heat 1 tablespoon oil in a large 6 quart dutch oven. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
3. Next pat the beef chunks dry with a paper towel and salt and pepper to taste. Brown the beef on all sides. Then remove with a slotted spoon. (Work in two batches if needed).
4. Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5 minutes.
5. Add all the meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1/2 teaspoon pepper and stir well.
6. Then add the bouquet garni and cover.
7. Place the covered dutch oven in the oven for approximately 2 -2 1/2 hours until the beef is very tender.
8. In the last hour of simmering, preheat the second oven to 450 degrees F.
9. Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
10. Roast for 35-45 minutes until tender, tossing once in the middle.
11. Once the beef is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to press into a paste.
12. Slowly stir the butter mixture into the stew until the desired thickness in reached-I like to add it all. Then cover and place the dutch oven back in the oven for 10 minutes to simmer and thicken.
13. Remove the bouquet garni and salt and pepper to taste. Serve the Boeuf Bourguignon in a shallow bowl with the roasted potatoes.

olive oil, bacon, beef, carrots, onions, garlic smashed, crimini mushrooms, brandy, red wine, beef stock, tomato paste, bouquet garni, butter, flour, salt, pepper, potatoes

Taken from www.yummly.com/recipe/Boeuf-Bourguignon-with-Roasted-Potatoes-2098738 (may not work)