Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1½ pounds | Mushrooms |
| 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