Beef Bourguignon

• • 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large Dutch oven.
• Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. • Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
• Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 teaspoon of salt and 1/2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
• Add the garlic and cook for 1 more minute.
• Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
• Put the meat and bacon back into the pot with the juices.
•Add the bottle of wine plus enough beef broth to almost cover the meat.
• Add the tomato paste and thyme.
• Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 4 tablespoons of butter and the flour with a fork and stir into the stew. Season to taste.

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