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1
In a large pot or Dutch oven, cook the bacon pieces until golden brown.
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2
Remove with a slotted spoon to drain on paper towels.
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3
Increase heat to medium-high, add a layer of meat.
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4
Make sure you dont crowd the meat.
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5
Cook for a minute or so on each side, browning all sides of the meat.
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6
Transfer meat to a plate, then cook the rest of the meat and transfer to the plate.
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7
In a skillet over medium heat, melt 1 tablespoon of butter.
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8
Add the pearl onions and cook, stirring frequently, until they are golden.
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9
Remove and set aside.
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10
Add 1 more tablespoon of butter to the skillet and add all the mushrooms.
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11
Saute until they are golden and set them aside with the pearl onions.
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12
In the pot (which is empty with brown bits), melt the last tablespoon of butter over medium heat, add the chopped onion, carrot and garlic.
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13
Cook until softened, about 3-4 minutes.
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14
Sprinkle flour over the vegetables and cook for 2 more minutes.
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15
Add the wine, tomato paste and kitchen bouquet.
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16
Bring to a boil, scraping up all the browned bits from the bottom of the pan.
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17
Add the beef and bacon back to the pot, pour enough broth to just cover the meat.
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18
Add the thyme.
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19
Return the mixture to a boil and turn heat down to a simmer.
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20
Cover the dish, put in a 200-degree oven for 3 hours, or until meat is very tender.
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21
Taste and adjust the seasoning.
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22
Add the mushrooms and pearl onions and cook for 30 minutes longer.
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23
Stir in the chopped parsley just before serving.
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24
Serve over extra wide egg noodles.
