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Beef Bourguignon

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Ingredients
  

  • 1 tablespoon good olive oil
  • 8 ounces bacon diced
  • 2 ½ 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
  • 3 cloves chopped garlic
  • ½ cup Cognac
  • 1 750 ml. bottle good dry red wine_ I used Iter
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 sprig fresh rosemary
  • 4 tablespoons butter at room temperature divided
  • 3 tablespoons all-purpose flour
  • 4 ounces fresh mushrooms sliced
  • ½ cup chopped fresh parsley optional

Instructions
 

  • 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.
  • Use paper towels to dry the beef cubes.
  • Season with salt and pepper.
  • Sear the beef in batches in the hot oil 3-5 mins, cooking all sides.
  • Remove to the plate with bacon and cook all the beef this way.
  • Add the carrots, onions, 1 tablespoon of salt and a sprinkle of pepper to the pot.
  • Cook 10 mins.
  • Add garlic for one minute.
  • Add the cognac slowly and let it cook off a minute or two.
  • Return the beed and bacon to the pot.
  • Add wine, broth, tomato paste and rosemary.
  • Bring to a simmer and cover.
  • Place in the oven for 1 1/4 hours.
  • While it cooks, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.
  • Remove pot from the oven and combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add mushrooms, too.
  • At this point I returned to the oven at 300 for an additional 90 mins-2 hours until the beef was completely soft.