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1
In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well.
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2
Add the beef and stir.
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3
Refrigerate, covered, overnight.
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4
Drain the beef and reserve the marinade and vegetables separately.
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5
Pat the beef dry with paper towels.
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6
Set the beef and vegetables aside.
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7
Preheat the oven to 275 degrees F.
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8
Remove the outer rind of the slab bacon.
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9
Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick.
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10
In a small saucepan, cover the lardons and the rind with cold water and bring to a boil.
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11
Lower the heat, and simmer for 3 minutes.
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12
Drain the lardons and rind, pat them dry, and reserve both.
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13
Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat.
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14
Add the lardons and cook, stirring, until crisp and their fat has rendered.
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15
Using a slotted spoon, transfer the lardons to paper towels to drain.
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16
Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
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17
Raise the heat to high and, working in batches, brown the beef.
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18
Using a slotted spoon, transfer the beef to a plate.
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19
Pour off all but 1 tablespoon of fat and return to high heat.
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20
Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
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21
Return all of the browned beef to the pot.
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22
Add the reserved marinade liquid, and reserved bacon rind.
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23
Bring to a boil and season with salt and pepper.
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24
Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
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25
Remove the stew from the oven.
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26
Using a slotted spoon, transfer the beef to a plate.
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27
Strain the liquid and discard the solids.
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28
Return the beef and strained broth to the Dutch oven with the lardons.
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29
Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar.
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30
Cover the onions with water and season with salt and pepper.
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31
Simmer the onions over medium-high heat until almost tender.
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32
Raise heat to high, and reduce the cooking liquid to about 2 tablespoons.
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33
Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed.
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34
Transfer the onions to the stew.
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35
Heat 3 tablespoons of butter in another skillet over medium-high heat.
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36
Add the mushrooms and season with salt and pepper.
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37
Cook the mushrooms, tossing often, until golden brown, about 7 minutes.
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38
Transfer the mushrooms to the stew.
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39
In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour.
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40
Roll the mixture into pea-sized pieces.
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41
Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
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42
Divide the stew among 6 shallow soup plates and garnish each with a crouton.
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43
Serve immediately with pasta or boiled potatoes.
