INGREDIENTS
8 slices
bacon
1 tbsp
canola oil
3 lb
beef chuck roast
1 serving
kosher salt
1 serving
black pepper
5
carrots
1 large
yellow onion
4 cloves
garlic
2 tbsp
flour
1/2 cup
cognac
2 cups
canned beef broth
1 tbsp
tomato paste
1 tsp
thyme leaves
1
bay leaf
4 tbsp
unsalted butter
1 lb
pearl onions
1 lb
cremini mushrooms
750 mls
cote du rhone