-
1
Gather the rosemary, thyme, bay leaves, and tie together with a strip of the leek.
-
2
Place a large Dutch oven over medium heat and drizzle with 1/2 count of oil.
-
3
Fry the bacon until crisp and remove to a paper towel.
-
4
Brown the beef in batches.
-
5
Season each batch with salt and pepper (this is a key step).
-
6
After the meat is browned, put it all back in the pot.
-
7
Sprinkle the flour over the meat, then stir to make sure the meat is well-coated and there are no chunks of flour.
-
8
.
-
9
Pour in the Cognac and stir to scrape up the delicious browned bits at the bottom.
-
10
Cook and stir to evaporate the alcohol.
-
11
Pour in the red wine and beef broth, then add the tomato paste and bouquet garni.
-
12
Stir everything together and bring the pot to a simmer.
-
13
Cook until the liquid starts to thicken and is the consistency of a sauce; about 15 minutes.
-
14
Cover, reduce heat to low, and simmer for 1 hour.
-
15
Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance the acid from the red wine.
-
16
Season with salt and pepper.
-
17
Turn up the heat slightly and simmer 30-45 minutes longer, until the vegetables and meat are tender.
-
18
Remove the bouquet garni and then stir in the butter to finish the sauce.
-
19
Crumble the bacon.
-
20
Shower the bacon and parsley just before serving.
