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1
Place the bay leaves and thyme on a small piece of cheesecloth and tie the corners together tightly to form a bundle; set aside.
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2
Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat.
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3
Season the beef with 2 teaspoons salt and 1 teaspoon pepper.
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4
Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 minutes.
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5
Transfer to a plate and add the bacon to the pot.
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6
Cook, stirring occasionally, until browned and crisp, about 5 minutes.
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7
Add the carrots, onion and garlic and cook, stirring occasionally, until tender, about 5 minutes.
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8
Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.
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9
Add the flour and cook, stirring, 1 minute.
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10
Add the cognac to the pot and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 1 minute.
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11
Add the wine, chicken broth, cheesecloth bundle, browned meat and any juices and bring to a boil.
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12
Reduce the heat to medium, cover and simmer, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the sauce is thick, about 2 hours.
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13
Discard the cheesecloth bundle.
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14
Meanwhile, make the crust: Combine the flour and 1 1/2 teaspoons salt in a food processor and pulse to combine.
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15
Add the parsley and chives and pulse to combine, then add the butter and pulse 8 to 10 times until it looks like coarse meal.
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16
Add 1/2 cup ice water and pulse until the dough just starts coming together, adding 1 to 2 tablespoons more ice water if necessary.
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17
Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 minutes or overnight.
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18
Preheat the oven to 400 degrees F. Finish the stew: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat.
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19
Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper.
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20
Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 minutes.
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21
Add to the pot with the stew along with the pearl onions and butter; stir.
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22
Transfer the mixture to a 3-to-4-quart oval or 9-by-13-inch baking dish and set aside to cool.
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23
On a lightly floured surface, roll out the dough into a 12-by-15-inch rectangle, about 1/8 inch thick.
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24
Beat the egg with 1 tablespoon water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1-inch overhang.
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25
Cut a few slits in the top to vent.
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26
Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes.
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27
Let rest 10 minutes before serving.
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28
Photograph by Justin Walker
