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Ingredients

• 4 slices thick-cut bacon, cut crosswise into 1-inch-wide pieces
• One 3 1/2-pound beef chuck roast, fat and any sinews removed, cut into 2- to 3-inch cubes
• 2 tablespoons mild oil (such as grapeseed or canola)
• Salt and freshly ground pepper
• 2 yellow onions or 1 Spanish onion, quartered and thinly sliced
• 6 shallots, thinly sliced
• 1 garlic head, halved, horizonally, only loose papery peel removed
• 1 1/2 pounds carrots, trimmed, peeled, halved crosswise, and halved or quartered lengthwise, depending on thickness
• 1/2 pound parsnips, trimmed, peeled, halved crosswise, and quartered lengthwise (optional)
• 1/4 cup Cognac or other brandy
• 1 bottle fruity red wine (I know this sound sacrilegious, but a Central Coast Syrah is great here)
• A bouquet garni—2 thyme sprigs, 2 parsley sprigs, 1 rosemary sprig, and the leaves from 1 celery stalk, tied together in a piece of cheesecloth

Description

Serious Eats