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1
Tie the rosemary and thyme together using the chives to make a bouquet garni. Set aside.
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2
Trim the fat from the beef roast and cut into 1 1/2 to 2 inch cubes. Season generously with salt and pepper.
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3
Heat the oil in a large dutch oven over high heat until hot, taking care not to burn the oil. Carefully add the meat and brown on all sides.
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4
Once the meat is nicely browned and the liquid is gone from the pan, add the flour and toss to coat the meat.
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5
Slowly add the cognac, stirring constantly and scraping up the yummy bits from the bottom of the pan.
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6
Gradually add the wine, stirring constantly and continuing to scrape the pan to loosen the browned bits. Add the beef stock, tomato paste, and bouquet garni. Bring to a boil, reduce the heat to a simmer, and cook uncovered for 15 minutes, stirring occasionally, or until most of the alcohol is cooked off and the sauce is thickened. Cover and simmer over low heat for one hour.
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7
Cut the onion into large pieces (about 1 to 1 1/2 inches square). Add the pinch of sugar, onion, mushrooms, garlic, and carrots to the pot. Stir, cover, and simmer over medium-low heat for 30 minutes or until the vegetables and meat are tender.
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8
Remove the bouquet garni. Season with the salt and pepper to taste.
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9
Enjoy!
