I got this recipe off the food network
Beef Bourguignon
1 tablespoon good olive oil 8 ounces dry cured center cut
applewood smoked bacon, diced 2 1/2 pounds chuck beef cut
into 1-inch cubes Kosher salt Freshly ground black pepper 1
pound carrots, sliced diagonally into 1-inch chunks 2 yellow
onions, sliced 2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (1 i.) bottle good dry red wine such as Cote du Rhone or
Pinot Noir 1 can (2 cups) beef broth 1 tablespoon
tomato paste 1 teaspoon fresh thyme leaves (1/2
teaspoon dried) 4 tablespoons unsalted butter at room
temperature, divided 3 tablespoons all-purpose flour
1 pound frozen whole onions E.G. Pearl Onions 1 pound
fresh mushrooms stems discarded, caps thickly sliced
For serving: Country bread or Sour Dough, toasted or
grilled and rubbed with garlic clove
2/2 cup chopped fresh parsley, optional
Preheat the oven to 250 degrees F. 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. Dry the beef cubes with paper towels and then
sprinkle them with salt and pepper. In batches in single
layers, sear the beef in the hot oil for 3 to 5 minutes,
turning to brown on all sides. Remove the seared cubes to
the plate with the bacon and continue searing until all the
beef is browned. Set aside. Toss the carrots, and onions, 1
tablespoon of salt and 2 teaspoons of pepper in the fat 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, stand
back, and ignite with a match to burn off the 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. Add the tomato paste and thyme. Bring to a simmer,
cover the 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. 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 to taste. To serve, toast the bread in the toaster or
oven. Rub each slice on 1 side with a cut clove of garlic.
For each serving, spoon the stew over a slice of bread and
sprinkle with parsley.
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