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1
Preheat the oven to 350 degrees F.
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2
Heat 1 tablespoon oil in a large 6 quart dutch oven. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
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3
Next pat the beef chunks dry with a paper towel and salt and pepper to taste. Brown the beef on all sides. Then remove with a slotted spoon. (Work in two batches if needed).
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4
Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5 minutes.
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5
Add all the meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1/2 teaspoon pepper and stir well.
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6
Then add the bouquet garni and cover.
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7
Place the covered dutch oven in the oven for approximately 2 -2 1/2 hours until the beef is very tender.
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8
In the last hour of simmering, preheat the second oven to 450 degrees F.
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9
Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
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10
Roast for 35-45 minutes until tender, tossing once in the middle.
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11
Once the beef is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to press into a paste.
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12
Slowly stir the butter mixture into the stew until the desired thickness in reached-I like to add it all. Then cover and place the dutch oven back in the oven for 10 minutes to simmer and thicken.
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13
Remove the bouquet garni and salt and pepper to taste. Serve the Boeuf Bourguignon in a shallow bowl with the roasted potatoes.
