Beef Bourguignon

barefootcontessa.com

Jada

1 tablespoon good olive oil

8 ounces good bacon, diced

2 1⁄2 pounds beef chuck 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)

1⁄2 cup Cognac or good brandy

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

2 to 2 1⁄2 cups canned beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen small whole onions

1 pound mushrooms, stems discarded, caps thickly sliced

subheading: For serving:

Country bread, toasted or grilled

1 garlic clove, cut in half

1⁄2 cup chopped fresh flat-leaf parsley (optional)

Directions at barefootcontessa.com

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