INGREDIENTS

• 21/2 pounds boneless beef chuck, cut into 1-inch cubes
• 1⁄4 cup all-purpose flour
• Salt and freshly ground black pepper
• 8 ounces bacon, diced
• 1 onion, diced
• 5 carrots, diced
• 4 celery stalks, diced
• 3/4 pound cremini or button mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1⁄2 cup cognac
• 2 cups dry red wine, such as Pinot Noir
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves, chopped
• 1 tablespoon brown sugar
• Chopped fresh flat-leaf parsley, for garnish

HOW TO MAKE IT

1. Choose the Browning setting on the STAUB Multicooker. Set the browning time to 45 minutes.
2. In a large bowl, toss the beef with the flour and a large pinch of salt and pepper. Set aside.
3. When done preheating, add the bacon to the Multicooker and cook, stirring occasionally, until browned and the fat is rendered, 3 to 4 minutes. Using a slotted spoon, remove the bacon to a paper towel–lined plate, leaving the rendered fat in the pan.
4. Working in batches, add the beef to the fat in the pan and brown it on all sides. Remove the beef from the pan to a bowl with the bacon. Add the onion, carrots, celery, and mushrooms to the pan. Cook for 5 to 7 minutes, until softened. Add the garlic and cook for another 30 seconds, or until aromatic. Remove vegetables from the pan to the bowl with the beef.
5. Deglaze the pan with the cognac and cook until reduced by half, scraping the bottom of the pan to release any browned bits.
6. Now choose the Braise setting. When preheated, add the wine, stock, tomato paste, thyme, brown sugar, and a big pinch of salt and pepper. Bring to a boil, then return the bacon, beef, and vegetables to the pan, and cover and cook for 2 hours, until the beef is fork-tender. Taste, and adjust the seasoning with salt and pepper if needed. Serve garnished with parsley.