Chrysalis Vineyards - Recipes - Beef Bourguignon - 2016 Petit Verdot

Ingredients

• 1 tbsp good olive oil
• 8 ozs dry cured center cut applewood smoked bacon, diced
• 2 1/2 lbs chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 lb carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 tsps chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 bottle good dry red wine such as the Petit Verdot!
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves (1/2 teaspoon dried)
• 4 tbsps unsalted butter at room temperature, divided
• 3 tbsps all-purpose flour
• 1 lb frozen whole onions
• 1 lb fresh mushrooms stems discarded, caps thickly sliced
• For Serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove and 1/2 cup chopped fresh parsley, optional