Recipe courtesy of Barefoot Contessa This looked so good! For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional
03Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
04Remove the bacon with a slotted spoon to a large plate.
05Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
06In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
07Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
08Set aside.
09Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
10Add the garlic and cook for 1 more minute.
11Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
12Put the meat and bacon back into the pot with the juices.
13Add the bottle of wine plus enough beef broth to almost cover the meat.
14Add the tomato paste and thyme.
15Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
16Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
17Add the frozen onions.
18Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
19Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
20Season to taste.
21To serve, toast the bread in the toaster or oven.
22Rub each slice on 1 side with a cut clove of garlic.
23For each serving, spoon the stew over a slice of bread and sprinkle with parsley.