Beef Bourguignon

Ingredients:
1 tablespoon olive oil
2 1/2 pounds chuck beef, cut into 1" cubes
1 pound carrots, sliced into 1" chunks
2 onions, sliced
2 cloves garlic, chopped
1/2 cup Cognac
1 (750 ml) bottle Pinot Noir
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
4 tablespoons softened unsalted butter, divided
3 tablespoons flour
1 pound frozen whole pearl onions
1 pound fresh mushrooms, stems discarded & caps thickly sliced

Directions:
Preheat the oven to 250 degrees.
Heat the olive oil in a large heavy pot, such as a dutch oven. Add the bacon & cook over medium heat until lightly browned, about 10 minutes. Using a slotted spoon, remove the bacon to a large plate.
Dry the beef cubes with paper towels & sprinkle with generously with some kosher salt & freshly ground pepper. In batches, seat the beef in the pot, for 3-5 minutes, turning occasionally to brown on all sides. Remove to the plate with the bacon & continue searing until all the beef is browned. Set aside.
Add the carrots, onions, 1 teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper to the pot & cook for 10-15 minutes, until the onions are lightly browned. Add the garlic & cook for an additional minute. Add the Cognac, stand back, and light with a match to burn off the alcohol. Add the beef & bacon back into the pot, along with any accumulated juices. Stir in the wine, beef broth, thyme & tomato paste. Bring to a simmer, cover, and cook in the oven for 2 1/2 hours, or until the meat is very tender.
Remove the pot from the oven & place in the stove. Combine the flour with 2 tablespoons of unsalted butter with a fork. Stir into the stew. Add the frozen onions.
In a separate pan, saute the mushrooms with 2 tablespoons of butter, until lightly browned, about 10 minutes. Add them to the pot.
Bring the stew back up to a boil, reduce the heat, and simmer for 15 minutes, or until it thickens. Season to taste & serve.