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Eugénie Street 
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My all time favourite recipe for dinners with friends. One pot only – minimal washing up, mix all together and let cook while you do other things and once your guests arrive, remove from oven and voila – the smells will overwhelm them. Tastes pretty good too.
BOEUF BOURGUIGNON
Ingredients
1 tablespoon olive oil
8 ounces smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, cut up
3 tablespoons all-purpose flour
1 pound frozen whole pearl onions
1 pound fresh mushrooms stems, cut into quarters
For serving:
Pappardelle pasta
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the flour and cook for about 2 minutes. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.
About 30 minutes before the end of the cooking time add the frozen onions and the mushrooms.
Can be reheated before serving if needed.
Serve with the pasta and sprinkle the parsley on the top just before serving.
Enjoy!
Nadia