Ingredients
8 ounces bacon, coarsely chopped
3 pounds well trimmed boneless beef chuck cut into 1 1/2 inch cubes
1/3 cup all purpose flour
1 1/4 pounds boiling onions, peeled
3/4 pound large carots, cut into 1 inch pieces
12 large garlic cloves, peeled
3 cups canned beef broth or stock
1/2 cup Cognac or brandy
2 750ml bottles red Burgundy wine
1 1/4 pounds mushrooms
1/3 cup chopped fresh thyme or 2 T dried
1 T dark brown sugar
1 T tomato paste
Preparation
Preheat oven to 325 degrees. Saute bacon in heavy large Ducthc overn over high heat until brown and crips, about 8 minutes. Using slotted spoon, tranfer bacon to paper towle.s Season beef generously with salt and pepper; coat with 1/3 cup flour, using all 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 meant and vetetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomate 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 unti lreduced to 2 3/4 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.
