Beef Bourguignon

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes.
3. 3
   Using slotted spoon, transfer bacon to paper towels.
4. 4
   Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour.
5. 5
   Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch.
6. 6
   Transfer meat to large bowl.
7. 7
   Add onions and carrots to same pot and saute until light brown, about 6 minutes.
8. 8
   Add garlic and saute 1 minute.
9. 9
   Transfer vegetables to bowl with beef.
10. 10
    Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes.
11. 11
    Return meat and vegetables and their juices to pot.
12. 12
    Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
13. 13
    Bring to boil, stirring occasionally.
14. 14
    Cover pot and place in oven.
15. 15
    Cook until beef is tender, about 1 hour 20 minutes.
16. 16
    Ladle liquid from stew into large saucepan.
17. 17
    Spoon off fat.
18. 18
    Boil liquid until reduced to 2 3/4 cups, about 40 minutes.
19. 19
    Season with salt and pepper.
20. 20
    Pour liquid back over beef and vegetables.
21. 21
    (Can be prepared 1 day ahead.
22. 22
    Cover and chill.)
23. 23
    Rewarm over low heat before serving.