Beef Bourguignon

Ingredients

nocoupons

1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, diced { I used 5 oz}

2 1/2 pounds chuck beef cut into 1-inch cubes { I used Beef roast 2.4 pounds}

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 teaspoons chopped garlic (2 cloves)

1/2 cup Cognac

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir { I used Burgandy and 500ml}

1 can (2 cups) beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

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