- 1 tablespoon vegetable oil
- 4 ounces slab bacon, cut into 1/4-inch thick slices
- 3 pounds beef chuck, boneless, cut into 2-inch pieces
- Kosher salt and black pepper, To Taste
- 2 yellow onions, finely chopped
- 4 cloves garlic, finely chopped
- 1/4 cup all purpose flour
- 1/4 cup cognac
- 3 cups dry red wine, preferably from burgundy
- 2 cups beef stock
- 4 stems parsley
- 4 sprigs thyme
- 2 bay leaves
- 1 (4-inch) stalk celery
- 2 tablespoons unsalted butter
- 1 pound baby bella mushrooms, stems removed and caps quartered
- 1 pound pearl onions, peeled
- 2 carrots, diced into 1/2-inch pieces
- Parsley, freshly chopped, for garnish
In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the bacon slices and cook until golden brown, 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper, then add it to the pot. Cook, turning as needed, until golden brown, 16 to 18 minutes. Transfer the beef to the plate with the bacon.
Add the onions and garlic to the pot and cook until soft and caramelized, 5 minutes. Sprinkle in the flour and cook for another 2 minutes. Add the cognac and stir, scraping up any fond that has developed on the bottom of the pot. Slowly pour in the wine and the beef stock, stirring until incorporated.
Using butcher's twine, tie together the parsley stems, thyme, bay leaves and celery, then add the bundle to the pot, along with the reserved beef and bacon. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender and the sauce is thickened, 2 hours.
Meanwhile, in a large skillet, heat the butter over medium-high heat. Add the mushrooms, onions and carrots, and cook until golden brown, 10 to 12 minutes. Stir into the braising beef for the last 30 minutes of cooking.
Season with salt and pepper, then divide between bowls. Garnish with parsley and serve.