Ingredients:
• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon, diced
• 1 1/2 pounds chuck beef cut into 1-inch cubes
• 2 teaspoon Kosher salt (divided)
• 1 teaspoon freshly ground black pepper (divided)
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
Directions:
• 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.
