Name: Ina Garten’s Beef Bourguignon
Prep time: 10 min
Cook time: 105 min
Yield: 6 servings
Ingredients: 1 tablespoon good olive oil; 8 ounces dry cured center cut applewood smoked bacon (diced); 2 1/2 pounds chuck beef cut into 1-inch cubes; Kosher salt; Freshly ground black pepper; 1 pound carrots (sliced diagonally into 1-inch chunks); 2 yellow onions (sliced); 2 teaspoons chopped garlic (2 cloves); 1/2 cup Cognac; 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir; 1 can (2 cups beef broth); 1 tablespoon tomato paste; 1 teaspoon fresh thyme leaves (1/2 teaspoon dried); 4 tablespoons unsalted butter at room temperature (divided); 3 tablespoons all-purpose flour (use a gluten free flour or thickener if desired); 1 pound frozen whole onions; 1 pound fresh mushrooms stems discarded (caps thickly sliced)