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Beef Bourguignon
Ingredients
  • 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
Steps
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