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INGREDIENTS:
•8 ounces bacon, coarsely chopped
•3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
•1/3 cup all purpose flour
•1 1/4 pounds boiling onions, peeled
•3/4 pound large carrots, cut into 1-inch pieces
•4 celery stalks cut into 1 inch pieces on the diagonal.
•6 white new potatoes, peeled and quartered.
•6 large garlic cloves, peeled (left whole)

•3 cups canned beef broth
•1/2 cup Cognac or brandy
•2 750-ml bottles of good red Burgundy wine
•1 pound crimini mushrooms
•1 cup fresh or frozen green peas.
•1/3 cup chopped fresh thyme or 2 tablespoons dried
•1 tablespoon dark brown sugar
•1 tablespoon tomato paste

PREPARATION:
•Preheat oven to 325 degrees. Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sautι until light brown, about 6 minutes. Add garlic and sautι 1 minute. Transfer vegetables to bowl with beef.

•Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 30 minutes.
•Add celery and potatoes after 30 minutes of cooking time. •Add peas at the end of the cooking time after heat has been turned off.

•Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.

8 Servings

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