boeuf bourguignon with garlic toasts

this is one of my favorite dishes of all time. it's comfort food at it's best, especially on a cold winter night when your significant other is out of town and you just want to wrap up in a blanket and eat something warm and yummy while you watch a good movie. that's not to say you can't make this any other time, cuz it's delish any time! and another plus: it's even better second day. this is a (slight) adaptation of ina garten's recipe.

1 tbs olive oil
16 ounces bacon, diced
2 1/2 pounds beef chuck cut into 1-inch cubes
sea salt
freshly ground black pepper
1 lb carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 tsp chopped garlic
1/2 cup cognac or brandy
3/4 bottle good dry red wine
2 to 2 1/2 cups canned beef broth
1 tbs tomato paste
1 tsp fresh thyme
4 tbs unsalted butter, at room temp, divided
3 tbs flour
1 lb shallots, bulbs separated
1 lb mushrooms, stems discarded, caps thickly sliced

preheat oven to 250 degrees.

heat the olive oil in a large dutch oven. add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is crisp. 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 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 carrots, onions, shallots, 1 tablespoon of salt, and 2 teaspoon s of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. add the garlic and cook for 1 more minute. ad the cognac, stand back, and ignite with a match to burn off the alcohol. put the meat and bacon back into the pot with any juices that have accumulated on the plate. add the wine plus enough beef broth to almost cover the meat. add the tomato paste and thyme. bring to a boil, cover the pot and place it in the over for about 1 1/4 hours, or until the meat and vegetables are very tender. remove from the oven and place on the stove.

combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. in a medium pan, saute the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and add to the stew. bring the stew to a boil, then lower heat and simmer uncovered for 15 minutes. season to taste. serve with toasted bread rubbed with garlic:

1 baguette, sliced diagonally
olive oil
1 clove of garlic

lightly brush one side of sliced bread with olive oil and broil until golden brown. cut the garlic clove in half and rub onto toasted side of bread. so yummy, so yummy!