- Olive Oil
- 8 oz. of good bacon diced
- 2 1/2 pounds chuck beef cut into chunks
- Kosher salt
- ground black pepper
- 1 pound carrots sliced diagonally into 1-inch chunks
- 2 yellow onions sliced
- 2 tsp. chopped garlic
- 1/2 cup Cognac I used beef broth
- 1 bottle good dry red wine such as Pinot Noir or Cote du Rhone I use beef broth
- 1 can beef broth
- 1 T tomato paste
- 1 tsp fresh thyme leaves 1/2 tsp dried
- 4 T unsalted butter at room temperature divided
- 3 T all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushroom stems discarded caps thickly sliced.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 min. 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 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 T of salt and 2 tsp. 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 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 T of butter and the flour with a fork and stir in to the stew.
Add the frozen onions.
Saute the mushrooms in 2 T 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. Serve over mashed potatoes.