Beef Bourguignon

Ingredients

• 8 ounces bacon, coarsely chopped
• 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
• 1/3 cup all purpose flour
• 1 1/4 pounds boiling onions, peeled (I used one bag of pearl onions)
• 3/4 pound large carrots, cut into 1-inch pieces
• 12 large garlic cloves, peeled (left whole)
• 3 cups canned beef broth
• 1/2 cup Cognac or brandy (I used more wine instead of cognac or brandy)
• 2 750-ml bottles red Burgundy wine (I only used 1 bottle)
• 1 1/4 pounds mushrooms – omitted
• 1/3 cup chopped fresh thyme or 2 tablespoons dried – omitted
• 1 tablespoon dark brown sugar – omitted
• 1 tablespoon tomato paste
• 10 fingerling potatoes