• prep: 40 min
• cook: 2 hr 30 min
• total: 3 hr 10 min

servings:

• 6 ounces thick cut bacon, diced,
• 1 tablespoon olive oil
• 3 pounds lean stewing beef (preferably chuck), cut into 2 inch cubes and patted dry with a paper towel
• 1 large onion, peeled and sliced
• 1 large carrot, peeled and sliced
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tablespoon flour
• 1 750ml bottle full bodied, young red wine (*read the post for alternatives)
• 2 to 3 cups brown beef stock
• 1 tablespoon tomato paste
• 1 teaspoon thyme leaves
• 1 bay leaf
• Garnish: chopped parsley
• 18 to 24 small white pearl onions
• 1½ tablespoons olive oil
• 1½ tablespoons butter
• 1/2 cup of beef broth
• Salt and ground pepper to taste
• 1 pound fresh mushrooms, quartered
• 2 tablespoons butter
• 1 tablespoon oil

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