Boeuf Bourguignon

• 1 2-ounce chunk bacon, cut into small pieces
• 1 1/4 pounds beef-stew meat, cut into 1 1/2-inch pieces
• Salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1 medium onion, diced
• 13 carrot, from the thick end, peeled and diced
• 2 teaspoons flour
• 1 cup red wine
• 1 cup beef stock
• Herb packet of 1/2 bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; 1/4 teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth
• 3 or 4 baby onions or 4 (1-inch) pieces of leek
• 4 baby carrots, or the thin ends of larger ones
• 2 or 3 new potatoes
• French bread (optional)

1. Brown the bacon in a heavy 3 1/2-to-4-quart saucepan.
2. When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
3. Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper.
4. Add the olive oil to the pan, and when its hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total.
5. Transfer the meat to the bowl of bacon.
6. Brown the remaining beef and add to the same bowl.
7. Keep the pan over the heat and saute the onion and carrot until lightly browned, 3 to 4 minutes.
8. Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock.
9. Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
10. Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes.
11. Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce.
12. The dish benefits from sitting overnight in the refrigerator.

bacon, beefstew meat, salt, freshly ground black pepper, olive oil, onion, carrot, flour, red wine, beef stock, packet, baby onions, baby carrots, potatoes, bread

Taken from cooking.nytimes.com/recipes/1012789 (may not work)