My version of Beef Bourguigon
1/2 cup diced pancetta *I know your suppose to use bacon but I had pancetta
1 tablespoon olive oil
1 1/2 lb of cubed chuck
salt and pepper
I large onion cut into large chunks
1 pound carrots peeled and cut into 1 inch pieces
7 cloves of garlic peeled
3 cups beef stock
1/2 cup cognac or brandy *you can omit
1 bottle red wine
1 tablespoon brown sugar
2 tablespoons tomato paste
3 sprigs fresh thyme
1 sprig fresh rosemary
1 pound fresh mushrooms
Preheat oven to 350 degrees
Heat a heavy dutch oven and add about a tablespoon of oil and add bacon I used pancetta since I had some frozen and stir until golden brown and remove with a slotted spoon to a bowl. Sprinkle cubed meat with flour and add in two batches to pan and brown in hot oil and pancetta drippings until seared on all sides and then remove with slotted spoon to bowl with pancetta. Then to same drippings add onion and carrots and saute for 8-10 minutes and then removed to same bowl with slotted spoon and set aside. Then add garlic cloves lightly saute and add to bowl also.
Then add brandy or cognac and a cup of the broth and stir to pick up all the good drippings and simmer to reduce it then return the meat and all the vegetable back to the pan add the bottle of wine, tomato paste, brown sugar and stir to mix well. Add mushrooms thyme, rosemary and 2 bayleafs and simmer for a few minutes stirring a few times.
Put the lid on the pan and put in the oven for a hour and a half lower heat to 300.
I can tell you as I am writing this my house smells amazing I feel like I am in France sitting at french bistro or in a farm kitchen.