Last post of the year! A delicious stew for those winter nights.
2 slices thick-cut bacon, cut into 1-inch pieces
2 lbs. beef chuck, cut into 2-3 inch cubes
1 onion, sliced
3 shallots, sliced
3 garlic cloves
4-5 carrots, quartered
2 parsnips, chopped
2 Tbsp. cognac
3 ½ cup red wine
Sprig of thyme
Sprig of rosemary
Sprig of parsley
Preheat oven to 350 degrees. In dutch oven over medium heat add bacon. Cook until just brown, remove the bacon, but leave the fat. Turn up the heat to medium-high and brown the beef on all sides. Remove meat from pot and add onions and shallots and season with salt and pepper. Cook until onions have softened, 8 minutes. Add garlic, carrots, and parsnips. Cook for 1 minute and stir. Add brandy and turn heat up to high. Scrap bottom of pan to release all the brown bits. Return beef and bacon to pot. Pour in wine and add herbs. When wine comes to a boil cover with the lid and place pot in oven. Cook for 2 ½ hours checking in 1 hour if there is enough liquid.
Inspired by Around My French Table