Ingredients
| 5 | tablespoons | olive oil divided |
| 3 | pounds | beef chuck cut in 1 1/2-inch chunks |
| Salt and pepper, to taste | ||
| 1⁄2 | cup | cognac |
| 4 | large | carrots |
| 1 | large | yellow onion cut into large chunks |
| 4 | large | garlic cloves smashed |
| 1 | bottle red wine | |
| 1 | cup | beef stock |
| 1 | small | can tomato paste |
| 2 | teaspoons | dried thyme |
| 1 | pound | pearl onions peeled |
| 1⁄2 | pound | white mushrooms halved |
| 1 | tablespoon | brown sugar |
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