Whineaux's Boeuf Daube

2T vegetable oil (you can use olive oil but it has a low smoke point and strong flavor)
1 Diced onion
12 cloves crushed garlic
4 slices bacon (slicked thin)
1 (2 pound) roast cut into 1 - 2 inch cubes.
1/2 cup cognac or brandy
1 cup carrots (cut them into big chunks or they will fall apart, roughly 3 - 4 carrots)
2 T tomato paste
1 package sliced cremini mushrooms
1 14 1/2 oz can diced tomatoes
1 Cup dry red wine (I used Merlot)
bouquet garni - (1 sprig rosemary, 3 sprigs flat leaf parsely, 1 bay leaf, 2 tsp marjoram wrapped in cheesecloth so they can easily be removed)

Preheat Oven to 300 degrees

In a large Dutch Oven over medium heat, saute the bacon until crispy, remove and set aside

Lower heat to medium low, add vegetable oil as needed and slowly saute the onion and garlic until soft, but not browned remove from pan with slotted spoon and set aside.

Increase heat to medium high.  Working in batches, brown the beef on all sides (about 5 minutes each)

Off the heat (especially if you are using a gas stove) add brandy or cognac to deglaze pan.  Scrape up any frond from the bottom  of the pan.  Use a long lighter to burn off the alcohol (make sure your hair is pulled up and your face is not directly over the pot, please see video for what not to do).  Add remaining ingredients, stir, put a lid on the pot and put it in the oven for 2 1/2 hours. 

Traditionally this is served with mashed potatoes or egg noodles, rice or cous cous would also be tasty.