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1
Place a large Dutch oven over medium heat; drizzle with a 1/2-count of oil.
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2
Fry the bacon until crisp and then remove it to a paper towel; youll crumble it at the end and use it for garnish.
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3
Add the beef to the pot in batches.
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4
Fry the cubes in the bacon fat until evenly browned on all sides; turn with tongs.
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5
Season with salt and pepper.
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6
(Dont skimp on this stepits key.)
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7
After the meat is browned, put it all back in the pot.
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8
Sprinkle the flour over the meat; then stir to make sure the beef is well coated and there are no flour lumps.
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9
Pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan.
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10
Cook and stir to evaporate the alcohol.
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11
Pour in the red wine and beef broth; then add the tomato paste and bouquet garni.
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12
Stir everything together and bring the pot up to a simmer.
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13
Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes.
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14
Cover the pot, reduce the heat to low, and simmer for 1 hour.
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15
Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance out the acid from the red wine.
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16
Season with salt and pepper.
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17
Turn the heat up slightly and simmer for 30 to 45 minutes longer, until the vegetables and meat are tender.
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18
Remove the bouquet garni and then stir in the butter to finish up the sauce.
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19
Shower with chopped parsley and the reserved crumbled bacon before serving.
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20
Deep and rich flavor!
