Boeuf Bourguignon

This time I used a recipe, and changed it slightly. Enjoy!

6 strips bacon, chopped in 1/4"

2 lb beef filet or chuck, into cubes
Salt and pepper
Olive oil
2 onions, yellow
2 carrots
2 Tbsp flour
1/2 cup Cognac
2 cups red wine
1 cup chicken broth
7 garlic cloves
3 bay leaf
5 cubed butter
1/2 lb white mushroom
Chopped Italian parsley

Take the beef out of the fridge twenty to thirty minutes before cooking to have even temperature within the meat. Heat a large dutch oven. Add the chopped bacon into the pan, cook until brown and then remove the bacon and put it on a rake to cool.

Slightly reduced the heat of the dutch oven. Using a paper towel, dry the beef and cover it with salt and pepper on each side. Coat the pan with olive oil, cut the beef into 1 1/2 cubes and sear each side using a tong. After, but the beef on the bacon rack.

Reduce the heat. Add the chopped onions and carrots in the pot, sauté with olive oil on medium high until they get brown, about 5 minutes. Add a few cubes of butter into the pan and the add flour. Mix and once the roux in light brown add the bacon and beef.

Carefully, add the Cognac into the pan, light it, and flambé. It is smart to keep a kitchen towel in your hand while the cognac is lit to prevent injury.  Once the flame has reduced, low them temperature and add the red wine, the broth, minced garlic, bay leaf, and some more salt and pepper. Add the lid and cook for 2 hours. Stir every 30-40 minutes.

After 1 hour and 45 mins, heat a small pan to medium heat. But 2 tbsp of butter into the pan. When its melted then add the quartered mushrooms. Let the mushroom and butter brown lightly and add it to the dutch oven.

Put the parsley into the pan and enjoy!!!!