Boeuf Bourguignon

Ingredients

• 1/4 pound thick-sliced bacon
• 3 pounds boneless beef chuck
• 1/3 cup all-purpose flour
• 2 tablespoons vegetable oil
• 4 1/2 tablespoons unsalted butter
• 1/2 cup brandy
• 1 (4-inch) piece of celery
• 4 fresh parsley stems (no leaves)
• 4 fresh thyme sprigs
• 2 bay leaves (not California)
• 2 cloves
• 2 onions, finely chopped
• 3 large garlic cloves, finely chopped
• 2 carrots, cut into 1/4-inch-thick slices
• 1 tablespoon tomato paste
• 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
• 1 pound small (1 1/2-inch) boiling onions or pearl onions
• 1pound mushrooms, quartered if large
• Accompaniment: peeled boiled potatoes tossed with butter and parsley
• kitchen string

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