Ina Garten's Beef Bourguignon

Ina Garten, America's beloved Barefoot Contessa, says she never really liked beef Bourguignon. After cooking for three hours, the meat was stringy and dry and the vegetables were overcooked. So, she tried to solve the problem and came up with a delicious stew that cooks in an hour and a half. The good news is that this recipe from Garten's book Barefoot in Paris is even better the second day, so it's great for entertaining.

1 Tbs. good olive oil

8 oz. (250 g) good bacon, diced

2 ½ lb. (1.25 kg) beef chuck, cut into 1-inch (2.5-cm) cubes

Kosher salt and freshly ground pepper

1 lb. (500 g) carrots, sliced diagonally into 1-inch (2.5-cm) chunks

2 yellow onions, sliced

2 tsp. chopped garlic (2 cloves)

½ cup (4 fl. oz./125 ml) Cognac or good brandy

1 bottle (750 ml) good dry red wine, such as Burgundy

2 to 2 ½ cups (16 to 20 fl. oz./500 to 625 ml) canned beef broth

1 Tbs. tomato paste

1 tsp. fresh thyme leaves

4 Tbs. (½ stick) (2 oz./60 g) unsalted butter, at room temperature

3 Tbs. all-purpose flour

1 lb. (500 g) frozen small whole onions

1 lb. (500 g) mushrooms, stems discarded, caps thickly sliced

subheading: For serving:

Country bread, toasted or grilled

1 garlic clove, cut in half

½ cup (¾ oz./20 g) chopped fresh flat-leaf parsley (optional)

Note: Ingredients may have been altered from the original.

Directions at williams-sonoma.com

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