Mushroom Beef Stew with Cognac

Mushroom Beef Stew with Cognac 

3 tbsp olive oil 

1/2 lb bacon, cut into 1/2" pieces 

2 large sweet onions, large chopped pieces 

2 cloves garlic, minced 

3 tbsp flour 

Salt 

Pepper 

2 lbs stew beef, cut into 2" cubes 

1/2 cup cognac 

3 cups beef broth 

1 cup canned diced tomatoes 

2 fresh bay leaves or 1 dried bay leaf 

4 thyme sprigs, lightly crushed 

1/2 cup Dijon mustard 

1 cup shredded carrots 

1/2 lb cremini mushrooms, sliced 

1/4 cup red wine 

In a large Dutch oven heat 1 tbsp oil over a medium low flame. Add bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Increase heat to medium high. Add onions and cook until they begin to look golden brown about 15 minutes. Add garlic and cook 1 minute. Using a slotted spoon, transfer to a large bowl. 

In a large bowl combine flour, one tsp flour and 1/4 tsp pepper. Add beef and toss to coat. Add  1 tbsp oil to Dutch oven. Cook beef in Dutch oven over medium high heat until browned on all sides adding additional oil as needed approximately 10 minutes. Remove beef with slotted spoon and add to onions.  

Add cognac to pot scraping up the browned bits from the bottom. Stir in beef broth, diced tomatoes, bay leaves, thyme and mustard until well combined. Return beef, onions and bacon to pot. Reduce heat and simmer partially covered until meat is soft, approximately 2 hours. 

Add carrots and red wine and simmer for an additional 45 minutes. 

In a large skillet heat 1 tbsp oil over medium high heat. Add mushrooms and sautée until browned. 

Stir mushrooms into stew and simmer 10 minutes. Season to taste with salt and pepper. Remove bay leaves and thyme sprigs. Serve over a bed of mashed potatoes OR rice OR egg noddles.