Beef Bourguignon

Ingredients

• 1 Tbs. good olive oil
• 8 oz. (250 g) good bacon, diced
• 2 1/2 lb. (1.25 kg) beef chuck, cut into 1-inch (2.5-cm) cubes
• Kosher salt and freshly ground pepper
• 1 lb. (500 g) carrots, sliced diagonally into 1-inch (2.5-cm) chunks
• 2 yellow onions, sliced
• 2 tsp. chopped garlic (2 cloves)
• 1/2 cup (4 fl. oz./125 ml) Cognac or good brandy
• 1 bottle (750 ml) good dry red wine, such as Burgundy
• 2 to 2 1/2 cups (16 to 20 fl. oz./500 to 625 ml) canned beef broth
• 1 Tbs. tomato paste
• 1 tsp. fresh thyme leaves
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature
• 3 Tbs. all-purpose flour
• 1 lb. (500 g) frozen small whole onions
• 1 lb. (500 g) mushrooms, stems discarded, caps thickly sliced

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