Boeuf Bourguignon - a classic recipe

Ingredients:

• 1.2 kg of beef shoulder, cut into 2.5 cm cubes.
• 240 g dry-cured, applewood-smoked, low-fat bacon, diced
• 1 tbsp. l. olive oil
• 450 g carrots, cut diagonally into 2.5 cm pieces.
• 2 onions, chopped
• 2 tsp chopped garlic (2 cloves)
• 0.5 cups of cognac
• 1 bottle (750 ml) of good dry red wine, such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tbsp tomato paste
• 1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried)
• 4 tbsp (60 g) butter, room temperature, divided
• 3 tbsp. flour
• 450 g frozen whole onions (pearl onions)
• 450 g fresh mushrooms without stems, caps cut into thick slices
• Country or sourdough bread, toasted or grilled and rubbed with garlic, to serve
• 0.5 cup chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 120°C.
2. Heat olive oil in a large wok. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until browned. Transfer the bacon to a large plate with a slotted spoon.
3. Pat the meat dry with paper towels, then season with salt and pepper. Place the beef in a single layer in the casserole dish and fry in hot oil for 3-5 minutes, until browned on all sides. Transfer the fried cubes to a plate with the bacon and continue frying the remaining meat.
4. In the same oil, combine the carrots, onion, 1 tablespoon of salt, and 2 teaspoons of pepper and fry for 10-15 minutes, stirring occasionally, until the onions are golden brown. Add the garlic and cook for another minute. Pour in the cognac, step back, and set it on fire to evaporate the alcohol. Return the meat and bacon to the cauldron.
5. Pour in the bottle of wine and enough beef broth to almost completely cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pan tightly, and roast in the oven for 1 hour and 15 minutes, or until the meat and vegetables are very tender when pierced with a fork.
6. Mix 2 tablespoons (30 g) of butter and flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons (30 g) of butter for 10 minutes, until golden brown, then add them to the stew. Bring the stew to a boil on the stovetop, then reduce the heat and simmer for 15 minutes. Season with salt to taste.
7. To serve, toast the bread in a toaster or oven. Rub one side of each slice with the cut side of a garlic clove. For each serving, place the stewed meat on a slice of bread and sprinkle with parsley.
   
   A Bordeaux wine is recommended with this dish.