Boeuf Bourguignon (Beef Stew with Red Wine)

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Katy

2 cups (500ml) homemade chicken stock or store-bought low-sodium broth

4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30 g)

2 tablespoons (30ml) vegetable oil, plus more as needed

3 pounds (1.25kg) whole boneless beef chuck roast, cut crosswise into 3 steaks

4 teaspoons (12g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight

1 teaspoon freshly ground black pepper

1 ¼ pounds carrots ( 600 g; about 3 large), ½ pound (250g) peeled and split lengthwise, ¾ pound (350g) cut into large dice (about 1 ½ cups)

1 medium yellow onion (8 ounces; ; 227g), peeled and split in half through the root

4 medium cloves garlic, lightly crushed

¼ cup ( 60 ml) cognac or brandy (optional)

3 cups ( 750 ml) dry red wine

1 tablespoon ( 15 ml) fish sauce

1 tablespoon ( 15 ml) soy sauce

1 bouquet garni (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)

5 tablespoons all-purpose flour (1.4 ounces; 40g)

¼ pound ( 110 g) slab bacon or salt pork, cut into 1-inch-long by ¼-inch-thick sticks (about 1 cup)

1 pound cremini mushrooms ( 450 g), woody stems trimmed if necessary and caps quartered

8 ounces white and/or red pearl onions ( 225 g), peeled

Minced flat-leaf parsley leaves and tender stems, for garnish

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