Ingredients

• 1 1/2 tablespoon of Olive oil.
• Seven ounces dry cured center cut applewood smoked bacon.
• 2 1/2 pounds chuck beef 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
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole onions
• 1 pound fresh mushrooms stems discarded, caps thickly sliced

Instructions

• 1. Preheat the stove to 250 degrees F.
• 2. Warmth the olive oil in a huge Dutch broiler. Include the bacon and cook over medium warmth for 10 minutes, blending sporadically, until the bacon is gently caramelized. Evacuate the bacon with an opened spoon to an enormous plate.
• 3. Dry the hamburger 3D shapes with paper towels and afterward sprinkle them with salt and pepper. In clumps in single layers, burn the hamburger in the hot oil for 3 to 5 minutes, going to brown on all sides. Evacuate the burned 3D squares to the plate with the bacon and keep singing until all the meat is sautéed. Put in a safe spot.
• 4. Throw the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the skillet and cook for 10 to 15 minutes, mixing once in a while, until the onions are gently sautéed. Include the garlic and cook for 1 increasingly minute. Include the Cognac, remain back, and touch off with a match to consume off the liquor. Put the meat and bacon once more into the pot with the juices. Include the container of wine in addition to enough hamburger stock to nearly cover the meat. Include the tomato glue and thyme. Bring to a stew, spread the pot with a tight-fitting cover and spot it in the stove for around 1/4 hours or until the meat and vegetables are delicate when penetrated with a fork.
• 5. Join 2 tablespoons of margarine and the flour with a fork and mix into the stew. Include the solidified onions. Saute the mushrooms in 2 tablespoons of margarine for 10 minutes until delicately seared and afterward add to the stew. Heat the stew to the point of boiling on the head of the oven, at that point bring down the warmth and stew for 15 minutes. Season to taste.
• 6. To serve, toast the bread in the toaster oven or stove. Rub each cut on 1 side with a cut clove of garlic. For each serving, spoon the stew over a cut of bread and sprinkle with parsley.

https://foodclubhouse.com/beef-bourguignon-recipe/