INGREDIENTS
2 1/2 lb
sirloin or chuck roast cut into 1-inch cubes (choose well marbled stewing beef)
8 oz
smoked bacon chopped into pieces
Kosher salt
Black pepper
1 lb
carrots cut into 1 inch chunks
2 cups
pearl onions peeled
2 cloves
chopped garlic (2 tsp.)
1/2 cup
Cognac
3 cups
good dry red wine (I like a Burgundy or Pinot Noir)
2 cups
beef broth
1 tbsp
tomato paste
1 tsp
dried thyme or 1 tbsp. fresh
1
bay leaf
4 tbsp
butter divided (room temperature)
3 tbsp
all purpose flour
1 lb
fresh mushrooms