Instructions

1. 1
   Render the bacon lardons in a large, heavy-bottomed Dutch oven over medium heat until crisp and golden brown.
2. 2
   Remove with a slotted spoon and set aside.
3. 3
   Pat the beef cubes completely dry with paper towels to ensure a proper sear . Working in small batches to avoid crowding, brown the meat deeply on all sides in the hot bacon fat, then transfer to a plate.
4. 4
   Toss the sliced carrot and onion into the same pot, sautéing until light brown and softened.
5. 5
   Return the seared beef and bacon back to the pot.
6. 6
   Season with a pinch of salt and pepper , then sprinkle the flour evenly over the top.
7. 7
   Toss gently to coat and cook for 2 minutes over medium- high heat to eliminate the raw flour taste.
8. 8
   Pour in the red wine and enough beef stock so that the meat is just barely submerged.
9. 9
   Incorporate the tomato paste, minced garlic, thyme, and bay leaf.
10. 10
    Bring the liquid to a gentle boil on the stovetop, then cover with a tight lid and place in a preheated oven at 325°F (165°C) for 2.5 to 3 hours, until the beef is wonderfully fork-tender . While the beef cooks, braise the peeled pearl onions in a small skillet with a splash of stock and a knob of butter until tender . In another pan, sauté the mushrooms in butter until browned.
11. 11
    Stir the warm pearl onions and sautéed mushrooms into the stew just before serving.
12. 12
    Skim any excess fat from the surface and serve hot.