Boeuf Bourguignon
INGREDIENTS
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5 pounds beef chuck, cut into 2-inch cubes
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3 slices bacon, diced
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2 tablespoons olive oil
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2 tablespoons butter
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4 tablespoons flour
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4 garlic cloves, minced
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1 tablespoon kosher salt
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8 grinds of the pepper mill
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1 teaspoon dried thyme leaves, crumbled
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2 bay leaves
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4 tablespoons finely chopped Italian parsley, plus more for garnish
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1/3 cup cognac
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3 cups dry red wine, warmed
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About 4 cups warmed beef broth
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3/4 pound button mushrooms – the smaller the better
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24 small white onions – 2 to 3 cups frozen
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