1 tbsp olive oil
8 ounces bacon, diced
2 1/2lbs chuck beef cut into 1 inch cubes
Freshly ground black pepper
1 lb carrots, sliced diagonally into 1 inch chunks
2 yellow onions, sliced
2 tsp garlic, chopped
1/2 cup Cognac or Brandy
1 (750ml) bottle good dry red wine (Cote du Rhône)
2 cups beef broth
1 tbsp tomato paste
1/2 tsp dried thyme
4 tbsp butter, divided
3 tbsp all purpose flour (or cornstarch if gluten free)
1 lb frozen whole small onions
1 lb fresh mushrooms stems discarded, caps thickly sliced
1/2 cup fresh parsley
Preheat the oven to 250 degrees F.
Heat the olive oil in a Dutch oven. Cook the bacon over medium heat until fully cooked and crispy, stirring occasionally. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and salt & pepper them. Sear the beef in batches browning on all sides. Remove seared cubes to the plate with the bacon and continue until all is browned. Set aside.
Add in the carrots, onions, 1 tbsp salt and 2 tsp pepper into the fat in the pan and cook for 10 – 15 minutes, stirring occasionally. Add garlic and cook 1 minute. Add the Cognac, stand back and set on fire to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine and beef broth to almost cover the meat. Add in the tomato paste and thyme. Bring to a simmer, cover the pot and place in the oven for 75 minutes or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tbsp of butter and flour with a fork. Stir the mixture into the stew. Add in the small onions.
In a separate pan, sauté the mushrooms in 2 tbsp butter for 10 minutes or until lightly browned. Add the mushrooms to the stew.
Bring the stew to a boil on top of the stove and then lower the heat to simmer for 15 minutes. Season to taste.
Sprinkle with parsley.