-
1
Preheat the oven to 250 degrees F.
-
2
Heat oil in a large Dutch oven. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
-
3
Dry the beef cubes with paper towels and sprinkle with salt and pepper. In single layers, sear the beef in the hot oil for 3-5 minutes, browning on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside.
-
4
Toss carrots, and onions, 1 tbsp. salt and 2 tsp. of pepper in the fat and cook for 10 -15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add tomato paste and thyme to bloom. Add the Cognac, scrape up browned bits and reduce liquid for a few minutes. Put the meat and bacon back into the pot with the juices. Add bottle of wine plus beef broth to cover the meat. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 - 2 1/2 hours or until the meat is very tender when pierced with a fork.
-
5
Combine water and corn starch to make a slurry and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
-
6
For each serving, spoon stew over a slice of bread and sprinkle with parsley.
-
7
VARIATION:
-
8
The leftovers get better with time so for a dinner later in the week, turn it into beef pot pie by:
-
9
Straining the liquid and combining it with a light rue until thickened. Add two packets of beef stock concentrate for extra flavor.
-
10
Add the beef and vegetables and combine with the gravy, cover and let it heat through on the stove for about 10 minutes. Add frozen peas and stir to combine.
-
11
Layer a casserole with one Pillsbury ready-made crust for the base. Pour in stew and top with the other crust. Then cut a slit in the top to vent.
-
12
Bake at 400u00b0 F for 15-20 minutes, broil to brown the top for 2 minutes.
