Boeuf Bourginon for Cook the Books Recipe

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Ingredients

  • 1 T. extra virgin olive oil
  • 8 oz. thick cut bacon, diced
  • 2 1/2 lb. beef chuck, cut into 1-inch cubes
  • Kosher salt or coarse sea salt
  • Freshly ground black pepper
  • 1 lb. carrots, sliced diagonally into 1-inch chunks
  • 1 large yellow onions, sliced
  • 2 cloves garlic, chopped
  • 1/2 c. cognac
  • 1 bottle (750 milliliters) good dry red wine, such as Burgundy
  • 2 to 2 1/2 c. beef broth
  • 1 T. tomato paste
  • 1 t. fresh thyme leaves
  • 4 T. unsalted butter, at room temperature, divided
  • 3 T. flour
  • 10 oz. white pearl onions
  • 10 oz. red pearl onions
  • 1 lb. mushrooms, stems discarded, caps thickly sliced
  • Country bread, toasted or grilled
  • 1 clove garlic, cut in half
  • 1/2 c. chopped flat-leaf parsley (optional)

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