Beef Bourguignon

Beef Bourguignon
Serves 6-8

Olive oil
3 lbs. beef chuck, cut in 1 1/2" chunks
Flour for dredging
Salt and pepper
1/2 cup cognac

3-4 large carrots, sliced 1/2" thick rounds
1 large yellow onion, cut in large chunks
4 large garlic cloves, smashed
1 bottle red wine
1 cup beef stock
1 small can tomato paste
2 teaspoons dried thyme

1/4 pound white mushrooms, halved
1 small net pearl onions, peeled

1 tablespoon brown sugar

Heat 2 tablespoons olive oil over medium heat in a large oven-proof pan.
Dredge beef chuck in flour, shaking off excess. Sprinkle with salt and pepper. Working in batches, add beef to pot in one layer and brown on all sides. Transfer to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef and set aside.

Heat 2 tablespoons olive oil in same pan. Add carrot, onion and garlic. Sauté 3 minutes over medium heat. Add beef mixture, wine, stock, tomato paste, and thyme. Beef should be covered by the wine and stock. If not, add more stock to cover. Bring to boil, reduce heat to low, cover and simmer. Continue to simmer on stove top until beef is tender, about 2-3 hours. (Alternatively, beef can be placed in an oven at 325 F.)

While beef is cooking, sauté mushrooms and onions in a skillet with olive oil until they turn light golden brown. Remove from heat and set aside.

When beef is tender, remove from heat. Strain liquid from stew into a saucepan. Boil liquid until sauce is reduced by 1/2 and has a sauce consistency. Add sugar. Season to taste with salt and pepper. Pour sauce back over beef. Add mushrooms and onions. Simmer 15 minutes. Serve.

Beef bourguignon can be prepared one day in advance. Reheat over medium-low heat, or in a 325 F. oven to serve.