Ingredients

• 3 1/2 lb boneless beef chuck or similar stew beef, trimmed and cubed (2-inch pieces)
• 1 bottle red burgundy wine (or equivalent)
• 2 cups beef stock
• 4 tablespoons cognac
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 8 oz mushrooms, quartered
• 2 tablespoons tomato paste
• 2 bay leaves
• 4–6 sprigs thyme
• 4 slices bacon, chopped (optional)
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Olive oil for searing
• Fresh parsley for garnish

Instructions

1. 1. Pat beef dry and season with salt and pepper.

2. 2. In a heavy pot, render bacon until crisp. Remove and set aside (optional).

3. 3. Sear beef in batches in the rendered fat until browned. Remove.

4. 4. Add a splash of cognac to deglaze, scraping up browned bits.

5. 5. Return meat, add onions, garlic, carrots, mushrooms; cook until softened.

6. 6. Stir in tomato paste and flour (if using); cook 1–2 minutes.

7. 7. Pour in wine and stock to just cover; add bay leaves and thyme.

8. 8. Bring to a simmer, cover, and cook slowly on low heat or in a 325°F (160°C) oven for 2.5–3 hours, until beef is very tender. Check liquid level and add more stock if needed.

9. 9. Return bacon (if used), adjust seasoning with salt and pepper. Remove herbs before serving.

10. 10. Garnish with chopped parsley and serve hot with potatoes or crusty bread.