Beef Bourguignon

Heat a heavy pot with a lid over medium heat. Season the beef with salt and pepper and dredge in flour. Add grapeseed oil to the bottom of the pan, add meat and sear until caramelized on all sides (not fully cooked). Remove meat from pan and set aside. Add bacon to pan and cook until browned. Add onions and cook until golden. Add carrots and mushrooms to pan and cook until caramelized, about 6-7 minutes. Add the garlic and tomato paste, cook one minute. Deglaze the pan with brandy/cognac, scraping free any browned bits, known as fond. Reduce brandy by half.

Tie the parsley, thyme, and bay leaves onto the celery stalk. Add the herb bundle to the pot, along with the beef, wine and stock. (At this point it could all be added to a crock pot, cooked on low for 6 hours.)

Bring the liquid to a boil and reduce heat to a simmer. Cover and cook until the beef is tender, about 2 hours. Remove the bouquet garni and stir in parsley. Season with salt and pepper to taste.