Beef Bourguignon

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1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked 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

2 teaspoons chopped garlic (2 cloves)

½ cup Cognac

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir

1 can (2 cups) beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves (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, caps thickly sliced

subheading: For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove

½ cup chopped fresh parsley, optional

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