~ 1 lb lean stew meat, cubed 1 tbsp canola oil salt, black pepper, garlic powder 4 slices thick-cut bacon, cooked, drained, chopped 2 tbsp cognac 1/4 cup flour 1 cup red wine 4 cups beef broth 2 stalks celery Baby carrots, cut in thirds 1 bay leaf 1/2 teaspoon thyme leaves 2 onions 8 ounces mushrooms
Preheat oven to 500 degrees. Toss meat with oil, salt, pepper, and garlic powder. Roast 15 minutes to brown. Remove from the oven and bring heat down to 300 degrees. On the stove stir in bacon. Increase heat and add cognac and cook until water/cognac evaporates. Add flour and cook 3-5 minutes, then stir in wine, broth, celery, carrots, onions, bay leaves and thyme. Place in the oven and cook uncovered 2 hours. Remove the celery and add the quartered mushrooms. Return to the oven and cook 30 minutes more. Serve with crusty yeast bread.