Boeuf Bourguignon
INGREDIENTS
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1 tablespoon vegetable oil
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4 ounces slab bacon, cut into 1/4-inch lardons
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3 pounds boneless beef chuck, cut into 2-inch pieces
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Kosher salt and freshly ground black pepper, to taste
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2 yellow onions, finely chopped
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4 garlic cloves, finely chopped
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1/4 cup all-purpose flour
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1/4 cup cognac
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3 cups dry red wine (preferably from Burgundy)
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2 cups beef stock
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4 parsley stems
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4 thyme sprigs
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2 bay leaves
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One 4-inch celery stalk
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2 tablespoons butter
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1 pound cremini mushrooms, stems removed and caps quartered
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1 pound pearl onions, peeled
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2 carrots, diced into 1/2-inch pieces
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Freshly chopped parsley, for garnish
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