Classic Beef Bourguignon - Lettuce Entertain You

Ingredients

• 4 ½ pounds boneless beef chuck or beef cheeks well-trimmed, cut into 3” pieces
• ¼ cup rice flour
• 2 cups onion, cut into large dice
• 2 cups carrots, peeled and large dice
• 2 cups button mushroom, cleaned & quartered
• ¼ bunch parsley, cleaned
• 4 thyme sprigs
• 5 whole black peppercorns
• 1 bay leaf
• 5 garlic cloves, peeled
• 2 Tbsp. cognac
• 6 cups red burgundy or beaujolais
• 2 quarts beef stock
• fresh black pepper, ground to taste
• kosher salt to taste
• ¼ cup olive oil
• bacon lardons and vegetables for serving (carrots, pearl onions, mushrooms), see prep instructions below
• 1 lb egg noodle pappardelle, chef recommends De Cecco brand
• water, as needed
• 1 cup butter, room temperature
• ½ cup parsley, cleaned and finely chopped
• 4 oz. bacon lardons
• 1 cup baby carrots, cleaned
• 1 Tbsp. water, plus more water
• 1 cup white pearl onions, cleaned
• 1 Tbsp. unsalted butter
• 1 thyme sprig
• 1 ¼ cups button mushrooms, de-stemmed, cleaned and quartered
• black pepper, freshly ground