What You’ll Need
Ingredients:
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1 tablespoon olive oil
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8 ounces Brunson applewood smoked bacon, diced
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2½ pounds chuck roast, cut into 1-inch cubes
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Kosher salt & freshly ground black pepper
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1 pound carrots, sliced diagonally into 1-inch chunks
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2 yellow onions, sliced
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2 teaspoons garlic, minced (about 2 cloves)
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½ cup Cognac
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1 (750 ml) bottle dry red wine (Côte du Rhône or Pinot Noir recommended)
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2 cups beef broth
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1 tablespoon tomato paste
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
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4 tablespoons unsalted butter, room temperature, divided
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3 tablespoons all-purpose flour
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1 pound frozen whole onions
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1 pound fresh mushrooms, stems discarded, caps thickly sliced
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Fresh parsley, for garnish
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Slices of toasted bread, for serving
Let’s Cook
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Prep & Cook Bacon: Preheat oven to 250°F. Heat olive oil in a large Dutch oven over medium heat. Add bacon and cook 10 minutes, stirring occasionally, until lightly browned. Remove bacon to a plate with a slotted spoon.
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Sear Beef: Pat beef cubes dry and season with salt and pepper. In batches, sear in hot oil for 3–5 minutes per side until browned. Remove seared beef to the plate with bacon.
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Cook Vegetables: Toss carrots and onions in the remaining fat with 1 tbsp salt and 2 tsp pepper. Cook 10–15 minutes until onions lightly brown. Add garlic and cook 1 more minute.
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Deglaze & Add Liquids: Carefully pour in Cognac and ignite to burn off alcohol. Add beef, bacon, wine, and enough beef broth to nearly cover meat. Stir in tomato paste and thyme. Bring to a simmer, cover, and transfer to the oven for 1¼ hours, until meat and vegetables are fork-tender.
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Thicken & Add Mushrooms/Onions: Mix 2 tbsp butter and flour, then stir into stew. Add frozen onions. Sauté mushrooms in remaining 2 tbsp butter 10 minutes until browned, then add to stew. Bring to a boil on stove, reduce heat, and simmer 15 minutes. Adjust seasoning to taste.
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Serve: Toast bread slices and rub with garlic. Spoon stew over bread and garnish with fresh parsley. Enjoy!
