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1/2 pound bacon, coarsely chopped

3 pounds stewing beef, cut into 1 1/2-inch cubes

Salt and freshly ground pepper, to taste

1/3 cup all-purpose flour

1 1/4 pounds boiling onions, peeled

3/4 pound large carrots, peeled and cut into 1-inch pieces

12 large garlic cloves, peeled (left whole)

3 cups beef broth

1/2 cup Cognac or brandy

2 (750-ml) bottles red Burgundy wine

1 1/4 pounds mushrooms

1/3 cup chopped fresh thyme or 2 tablespoons dried thyme

1 tablespoon packed dark brown sugar

1 tablespoon tomato paste

1. Preheat oven to 325*F (160*C).
2. Sauté bacon in large Dutch oven over medium-high heat until crisp; transfer bacon to paper towels. Drain bacon drippings from pot, except for about 2 to 3 tablespoons.
3. Season beef generously with salt and pepper; coat with 1/3 cup flour. Working in 3 batches, brown beef in same pot over medium-high heat, add bacon drippings, as needed.Transfer meat to large bowl.
4. Add onions and carrots to same pot and sauté until golden brown. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.
5. Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes.
6. Return meat, vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook, about 1 1/2 hours, until meat is fork tender, removing cover last 30 minutes of cooking.

Makes 8 servings.