1/2 cup plus 3 Tbl grapeseed oil or other neutral oil
3 lb beef chuck, trimmed and cut into 1" pieces
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 bouquet garni (fresh thyme, bay leaf, parslery sprigs, tied with green onion sliver)
4 garlic cloves, minced
1/2 cup flour
750 ml MacLeod Merlot
2 cups beef stock
1 Tbl brown sugar
1/2 lb pearl onions (pealed if fresh)
1/2 lb thick-cut bacon, cut into pieces
1 lb cremini or button mushrooms, sliced
1 yellow onion, diced
3 large carrots, peeled, sliced on bias into bite size chunks
1/4 cup brandy
1 Tbl tomato paste
4 Tbl unsalted butter
Prepare cut up beef sous vide with 1/4 of garlic, salt, pepper and garni. Sous vide at 132F for 3 hours-medium rare
Remove beef from sous vide bag, reserve garni, sprinkle with salt and pepper, then toss with flour, ensuring a light coat on each piece
In Dutch Oven cook bacon until crisp, set aside in bowl, leave fat in skillet
Working in batches, sear beef until lightly browned. Combine seared beef with bacon in seperate bowl.
Deglaxe skillet with brandy (or cognac). Add any liquid to bowl with bacon and meat.
Melt 2 Tbl butter in skillet, lightly saute remaining garlic, mushrooms and pearl onions. Set aside.
Melt 2 Tbl butter in skillet and saute onion until lightly carmalized.
Add wine, beef stock, tomato paste and brown sugar, bring to simmer
Add beef and bacon mixture, cover and simmer for 2 hours or until meat is tender (this can be done in a crock pot)
Add carrots about 45 minutes before serving.
Bring to high heat about 1/2 hour before serving, add garlic mushroom pearl onion mixture.
If held for longer than 1/2 hour, turn heat to low and keep warm.
Serve hot with mashed potatoes and crusty French Bread...more MacLeod Merlot of course!