INGREDIENTS
4 slices
bacon
2
bay leaves
5 lb
beef chuck roast
12
black peppercorns
1 lb
carrots
1 stalk
celery
1/3 cup
cognac
2 cups
dry white wine
1 1/2 lb
fingerling potatoes
2 tbsp
flour
4 cloves
garlic
8 servings
kosher salt
2 tbsp
olive oil
6 sprigs
parsley
4 sprigs
thyme
1/3 cup
tomato paste
2 cups
vegetable broth
1 medium
white onion
4
whole allspice