Beef Bourguignon

Preheat the oven to 250 degrees.

Heat the olive oil in a large heavy pot, such as a dutch oven. Add the bacon and 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 and sprinkle generously with some kosher salt and freshly ground pepper. In batches, sear the beef in the pot, for 3 to 5 minutes, turning occasionally to brown on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Add the carrots, onions, 1 teaspoon of kosher salt and 1/2 teaspoon freshly ground pepper to the pot; cook for 10 to 15 minutes, until the onions are lightly browned. Add the garlic and cook for an additional minute. Add the cognac, stand back, and light with a match to burn off the alcohol. Add the beef and bacon back into the pot, along with any accumulated juices. Stir in the wine, beef broth, thyme and 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 and place on 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 remaining 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 and serve.