2# chuck roast, cut into 1″ chunks
1/2# diced bacon
1# diced carrots
1# frozen pearl onions
3 shallots sliced
8 oz sliced mushrooms
2 cloves diced garlic
2 c beef stock
2 c dry red wine
2 tbs tomato paste
1 tbs Worcestershire sauce
4 tbs flour
3 tbs butter
1 1/2 t kosher salt
2 t black pepper
2 bay leaves
1/2 t dry thyme
1/2 c cognac or port wine or brandy
Preheat oven to 325. Cook bacon in a pan and put aside to drain. Pat beef dry with a paper towel and cover with salt and pepper. Turn heat to med high and sear beef in the bacon fat on a few sides. Cook in batches. Beef should be a bit crispy on the edges. Add beef and bacon to a casserole dish. Add the carrots, onions, shallots, tomato paste and mushrooms and sauté in the same pan for 15 minutes. Add garlic and cook for 2 more minutes. Add the cooked vegetables to the casserole dish. Return the pan to the heat and add the cognac. Light with a lighter to burn off the alcohol. Add the wine, beef stock, Worcestershire sauce, bay leaf, and thyme. Bring to a boil. Use a wooden spoon and scrape the fond off the bottom of the pot. Add the liquid to the casserole dish and put in the oven. Cook for 45 minutes. Add the butter and flour to your pan and cook at medium while continuously stirring. When the roux reaches a dark straw color (abt 5 minutes) add 1 cup water. Mix well and add to the casserole dish. Mix into the stew. Cook for 30 additional minutes. Serve over thick slices of toasted and buttered sourdough bread.
