Boeuf Bourguignon Beef Stew With Red Wine Mushrooms and Bacon Recipe

Ingredients

• 2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note above)
• 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note above)
• 2 tablespoons (30ml) vegetable oil, plus more as needed
• 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds carrots (600g; about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)
• 1/2 pound yellow onions (250g; about 2 medium), peeled and split in half through the root
• 4 medium cloves garlic, lightly crushed
• 1/4 cup (60ml) cognac or brandy (optional)
• 3 cups (750ml) dry red wine
• 1 tablespoon (15ml) Asian fish sauce
• 1 tablespoon (15ml) soy sauce
• 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
• 2 tablespoons (20g) all-purpose flour
• 1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note above)
• 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered
• 8 ounces white and/or red pearl onions (225g), peeled
• Minced flat-leaf parsley leaves and tender stems, for garnish

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