Boeuf Bourguignon - One Stop Wine Shop

Ingredients

• 1/2 lb thick-cut bacon, cut into lardons
• 2 tbsp olive oil
• 2-3 lbs boneless chuck roast, cut into 2-inch cubes
• 1 large yellow onion, about 12 oz diced into large cubes
• 4 stalks celery, cut into 2-inch lengths
• 1/2 lb carrots, peeled, cut one inch thick coins
• 1/2 cup Cognac
• 1 750 mL bottle Pinot Noir
• 2 cups beef or chicken stock
• 3 tbsp tomato paste
• 1/2 bunch fresh thyme sprigs
• 1/2 bunch fresh Italian parsley
• Kosher salt & pepper to taste
• 5 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 1 10 oz bag yellow or white pearl onions, pealed and cooked according to preference
• 3 bunches baby carrots, washed, trimmed, cooked according to preference (suggest oven-roasting)