Bœuf Bourguignon

Directions

1. In a pan, sauté bacon with oil on low heat
2. In a large pot/casserole sauté chopped onions with oil on low heat;
3. When the bacon is ready, remove it from the pan and replace it with the slices of beef with some salt to sauté them at all sides;
4. In the pot/casserole add the mushrooms to the caramelized onions and salt and, when the mushrooms moisture evaporates, add the carrots, garlic and the beef;
5. Using some wine, "rinse" the pan and add it along with the bacon and the remaining wine in the casserole;
6. In the pan, caramelize the pearl onion and add it in the pot/casserole;
7. Using some beef stock "rinse" the pan again and add it along with the potatoes, spices, salt and the remaining beef stock in the pot/casserole;
8. Bring to boil and reduce to low heat and let it simmer for 2-3 hours, until the beef is fork friendly;
9. Dip a large strainer into the pot/casserole and whisk the flour in it to thicken the broth without crumbs;
10. Add cognac and simmer for another 15 minutes to let the alcohol evaporate;
11. Serve hot and garnish with fresh parsley and/or thyme