Beef Bourguignon | Recipes

Name: Beef Bourguignon | Recipes
Cuisine: European, French, Mediterranean
Ingredients: 1 tablespoon good olive oil; 8 ounces good bacon, diced; 2 1⁄2 pounds beef chuck cut into 1-inch cubes; Kosher salt; Freshly ground black pepper; 1 pound carrots, sliced diagonally into 1-inch chunks; 2 yellow onions, sliced; 2 teaspoons chopped garlic (2 cloves); 1⁄2 cup Cognac or good brandy; 1 (750-ml) bottle good dry red wine, such as Burgundy; 2 to 2 1⁄2 cups canned beef broth; 1 tablespoon tomato paste; 1 teaspoon fresh thyme leaves; 4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, divided; 3 tablespoons all-purpose flour; 1 pound frozen small whole onions; 1 pound mushrooms, stems discarded, caps thickly sliced; For serving; Country bread, toasted or grilled; 1 garlic clove, cut in half; 1⁄2 cup chopped fresh flat-leaf parsley (optional)