Thick Applewood Smoked Bacon Chuck Beef | Cognac | Pinot Noir Frozen Pearl Onions | Carrots Garlic | Beef Broth | Tomato Paste Butter | Flour | Mushrooms
Cook bacon over medium until browned throughout. Remove to a large plate. Dry and season the beef cubes. Reheat bacon grease and sear beef cubes until brown on all sides. Set aside.
Sauté carrots, onions, garlic, salt and pepper until onions are lightly browned. Deglaze pot, then add Cognac - cook 10 min on medium.
Add beef & bacon back. Add wine & broth, tomato paste, thyme & bay leaves. Bring to simmer. Cover and place in oven for 1 1/2 to 2 hours. Mix flour and butter and sauté mushrooms.
Remove stew from oven. Add the butter/flour, frozen pearl onions & mushrooms. Bring to a boil & reduce to a simmer for 30 minutes. Remove bay leaves. Season and garnish with fresh parsley.
Serve with crusty bread, rice, or egg noodles.