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1
Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil.
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2
Add the bacon and cook until crisp.
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3
Remove it to a paper towel; crumble when cool and set aside to use for the garnish.
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4
Season the beef with a generous amount of salt and pepper.
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5
Add the beef to the pot in batches.
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6
Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes.
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7
Remove from the pot to a plate.
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8
Add the tomato paste and flour to the pot and stir to combine.
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9
Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan.
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10
Turn the heat back on and light the Cognac, with a long kitchen match.
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11
Be careful and stand back as the alcohol flame dies down.
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12
Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni.
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13
Stir everything together and bring the mixture to a simmer.
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14
Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes.
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15
Cover the pot, reduce the heat to low, and simmer for 1 hour.
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16
In a small skillet, over medium-low, heat a little olive oil.
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17
Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes.
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18
Add the pearl onions and cook until onions are heated through.
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19
Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine.
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20
Season with salt and pepper, to taste.
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21
Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender.
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22
Remove the bouquet garni.
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23
Transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving.
