Beef Bourguignon

Heat a heavy soup pot over medium heat and add the bacon. Cook until crispy and remove with a slotted spoon. Set aside.

While the bacon cooks, dry the beef chuck pieces with a paper towel, and season with salt and pepper. Using the same pan as the bacon, increase the heat to high and sear the beef in batches until caramelized on each side. If the pan seems a bit dry, add some grapeseed oil. When the beef is seared, remove from pan and set aside.

Add the pearl onions and mushrooms to the pan, cooking until caramelized (6-7 minutes). Add the minced garlic, tomato paste, and flour to the vegetables and cook an additional minute.

Deglaze the pan with the brandy, scraping the bottom to loosen any browned bits. Tie the parsley, thyme and bay leaves to the celery stalk. Add this herb bundle to the pot.

Add the seared beef, wine and stock to the pot. Bring to a boil, and reduce the heat to a simmer. Cover and cook until the beef is fork tender, about 2 hours.

Half an hour before simmer time ends, add the carrots and cook until tender. Remove the herb bundle and season with salt and pepper to taste. Add the chopped parsley and reserved bacon. Enjoy!