Beef Bourguignon

tasteofhome.com

John Lester

Bald, fat, drummer who likes to eat, so I may as well learn to cook.

Ina Garten

1 tablespoon olive oil

8 ounces bacon, diced

2-½ pounds chuck beef roast, 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)

½ cup Cognac

1 (750 ml) bottle dry red wine (like pinot noir)

2 cups beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms, stems discarded and caps thickly sliced

½ cup chopped fresh parsley

Directions at tasteofhome.com

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