Instructions

1. 1
   Crisp bacon lardons in a large Dutch oven; remove and reserve. Brown beef cubes in the rendered bacon fat, then remove.
2. 2
   Sauté chopped onions and carrots in the remaining fat until soft.
3. 3
   Return beef to pot, sprinkle with flour, and toss to coat for 2 minutes.
4. 4
   Pour in wine and beef stock. Add bouquet garni and cooked bacon. Bring to a simmer.
5. 5
   Cover and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours until beef is fork-tender.
6. 6
   Sauté pearl onions and mushrooms separately; fold into stew 15 minutes before serving.