Beef Bourguignon

Inspired by Julia Child, recipe from Williams-Sonoma cookbook. It was G-O-O-D!

Ingredients:
    * 6 strips of bacon, cut into 1/2-inch pieces
    * 3 lb beef chuck or other nice stewing beef, cut into 1 1/2-inch cubes
    * salt and freshly ground pepper
    * 2 Tbsp. olive oil or cooking oil
    * 2 yellow onions, finely chopped
    * 2 carrots, peeled and finely chopped
    * 3 Tbsp. all purpose flour
    * 1/4 cup Cognac or other brandy
    * 3 cups Burgundy or other dry, full-bodied red wine
    * 1 /1/2 cups beef stock
    * 1 Tbsp. tomato paste
    * 4 cloves garlic minced
    * 1/2 tsp. thyme
    * Crumbled bay leaf
    * 3 Tbsp. butter
    * 1 lb white button mushrooms, quartered       
    * 7 oz fresh pearl onions, blanched and peeled
    * 3 Tbsp finely chopped fresh parsley

Instructions:
Preheat oven to 350 degrees F. In a frying pan over medium-high heat, sauté the bacon until browned but not crisp, about 3 minutes. Transfer to paper towels.

Pat the meat dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a dutch oven on medium-high heat. Brown beef in batches, setting it all off to the side once it is finished.

Turn heat down to medium, and sauté chopped onions and carrots until onions are lightly browned about 3-4 minutes. Reduce heat to low, sprinkle flour and stir. Cook until the flour is incorporated. Add in beef and bacon to pot along with any juices.

Remove from the heat, add the Cognac, and flambé. Return to medium-low heat, add the wine, stock, tomato paste, garlic, thyme, bay leaf and season to taste with salt and pepper. Bring to a simmer. Transfer to the oven and braise, covered, until the meat is fork-tender, about 2 hours. Discard the bay leaf.

Meanwhile, in a frying pan over medium heat, add 2 Tbsp. butter. Add the mushrooms and sauté until browned, about 5 minutes. Transfer to a bowl. In the same pan, melt  the remaining 1 Tbsp. butter, add the pearl onions and cook, stirring, until lightly browned, about 5 minutes. Add in 1/2 cup water, cover, cook until the onions are softened. 3-4 minutes. Transfer to bowl with mushrooms.

When the beef bourguignon is finished, taste and season if needed. Stir in the pearl onions and mushrooms. Garnish with fresh parsley.