Barefoot Contessa | Beef Bourguignon | Recipes

Ingredients

• 1 tablespoon good olive oil
• 8 ounces good bacon, diced
• 2 1⁄2 pounds beef chuck cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1⁄2 cup Cognac or good brandy
• 1 (750-ml) bottle good dry red wine, such as Burgundy
• 2 to 2 1⁄2 cups canned beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen small whole onions
• 1 pound mushrooms, stems discarded, caps thickly sliced
• Country bread, toasted or grilled
• 1 garlic clove, cut in half
• 1⁄2 cup chopped fresh flat-leaf parsley (optional)