Beef Bourguignon Draft

How I make it

1. Preheat the oven to 250°F (120°C).

2. Pat the beef cubes dry and season with salt and pepper.

3. Heat the oil in a Dutch oven and brown the beef for 3-5 minutes. Remove from the pot.

4. Add the onions, carrots, salt and pepper to the pot and cook for 10 minutes.

5. Add the garlic for 1 more minute, then the cognac.

6. Return the beef to the pot and add the wine and stock until the meat is almost covered.

7. Add the tomato paste and thyme and bring to a boil.

8. Cover the pot and cook in the oven for 1 1/4 hours.

9. Mash the butter (or margarine) together with the flour.

10. Take the pot out of the oven, set it on the stove and stir in the butter (or margarine) and flour mixture and the mushrooms.

11. Bring to a boil, lower the heat, cover and simmer for 15 more minutes.