Yield: 8 servings
|8 ounces||Bacon, coarsely chopped|
|3 pounds||Well-trimmed boneless beef chuck, cut into 1 1/2 inch cubes (from 7-bone chuck roast)|
|⅓ cup||All purpose flour|
|1¼ pounds||Boiling onions, peeled|
|¾ pounds||Large carrots, cut into 1-inch pieces|
|12 \N||Large garlic cloves, peeled (left whole)|
|3 cups||Canned beef broth|
|½ cup||Cognac or brandy|
|2 \N||(750 ml) bottles red Burgundy wine|
|⅓ cup||Fresh thyme OR|
|2 tablespoons||Dried thyme|
|1 tablespoon||Dark brown sugar|
|1 tablespoon||Tomato paste|
Preheat oven to 325F. Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with ⅓ cup flour, using all of the flour.
Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and saute until light brown, about 6 minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2¾ cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.
From the Burgundy & Lyonnais region of France Bon Appetit/May 94 Typed by Didi Pahl