• Preheat oven to 250°F.
• Cut the stewing beef into 2-inch cubes. Dry the beef cubes in paper towel so that they will brown properly.
  Approx. 1.5 kg (3.3 lbs) stewing beef, cut into 2-inch cubes
• Cut raw bacon strips into small pieces about 1-inch long by ¼-inch thick.
  3–4 strips of thick-cut bacon, uncooked
• In a large flameproof casserole dish or Dutch oven, heat extra virgin olive oil over moderate heat. Sauté bacon in oil until lightly browned and the pork fat has drained from the bacon (about 5–7 minutes). With a slotted spoon, remove lardons from the dish and set aside on a plate.
  1 Tbsp extra virgin olive oil
• Sauté the beef cubes in the hot oil and pork fat, a few pieces at a time, until they are nicely browned on all sides. Set aside on the plate with the bacon. Continue until all beef cubes are sufficiently browned.
• In the same fat, sauté the peeled and sliced carrots and onions and cook them until slightly browned.
  3 medium carrots, washed, peeled, and sliced

  2 medium onions, peeled and sliced
• Drain the oil and fat from the dish. Add the beef cubes and bacon back into the dish with the carrots and onions.
• Stir in the wine and enough beef stock to just barely cover the meat.
  2 cup red wine

  2 cup beef stock
• Add in the tomato paste, minced garlic, bay leaf, thyme, salt, and pepper.
  2 cloves of garlic, minced or pressed

  1 bay leaf, whole

  4 sprigs of fresh thyme leaves, removed from the stalk

  2 tsp kosher salt

  1 Tbsp tomato paste

  ½ tsp ground black pepper
• Cook over moderate heat until liquid has come to a simmer (about 8–10 minutes).
• Cover the casserole dish or Dutch oven and set it in the lower third of a preheated oven. Cook until the beef can be easily pierced with a fork (about 2½–3 hours).
• Meanwhile, prepare the brown-braised onions and sautéed mushrooms.

Braising the Onions

• To easily peel pearl onions, submerge in a pot of boiling water for about 30 seconds.
  18–24 (about 500 g) small white pearl onions, peeled
• In a saucepan, heat oil and butter over moderate heat. Add in onions and cook until lightly browned, turning occasionally (about 10 minutes).
  1 Tbsp extra virgin olive oil

  1 Tbsp unsalted butter
• Season onions with salt. Add in beef stock. Cover and cook, on low heat, for about 1 to 1 ½ hours. Set aside.
  ½ tsp kosher salt

  ½ cup water, or beef stock

Sautéing the Mushrooms

• In a skillet, heat butter until foaming subsides. Add quartered mushrooms and sauté them until browned (about 10–15 minutes).
  1 pound (about 500 g) fresh whole cremini mushrooms, gently scrubbed and quartered

  2 Tbsp unsalted butter

Cooking the Sauce and Assembling the Dish

• When beef is tender, using a slotted spoon or strainer spoon, remove any large pieces of meat and vegetables from the casserole dish or Dutch oven and set aside (this is just to prevent splatter during next step).
• Set a mesh wire strainer or sieve over a saucepan and pour liquid into saucepan through strainer to separate any remaining bits. Return all meat, vegetables, and any strained bits back to the casserole dish or Dutch oven. Add in the brown-braised onions and sautéed mushrooms to the Dutch oven and set aside.
• With a spoon, remove any excess fat from the top of the cooking liquid. Increase heat to high and bring liquid to a boil.
• Meanwhile, in a small bowl, prepare beurre manié by combining butter and flour with a fork. Reduce heat to medium-high. Whisk beurre manié into the pan with the cooking liquid, ensuring no lumps remain. Simmer liquid until it has thickened and reduced to about 2 to 3 cups (about 10 minutes).
  3 Tbsp all-purpose flour

  3 Tbsp unsalted butter
• Remove the thyme and bay leaf. Taste sauce, and check for proper seasoning.

  Note: To thicken sauce even more (without reducing it), combine 2 tsp of cornstarch (or arrowroot starch) with 1 tsp of beef stock (or water) into a slurry and add into sauce.
• Pour sauce into casserole dish or Dutch oven over the meat and vegetables and stir gently.
• For immediate serving, cover and simmer, basting the meat and vegetables with the sauce, until sufficiently warmed (about 2 to 3 minutes). Serve hot.
• For later serving, allow stew to cool. When cold, cover and refrigerate.