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1
Cut the bacon into 1/4- to 1/2-inch squares.
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2
Place in a Dutch oven or large heavy pot, and cook over medium heat until browned and crisp, about 25 minutes.
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3
Remove the bacon with a slotted spoon, drain on paper towels, and set aside.
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4
Pour off all but 2 tablespoons of the fat in the pot.
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5
Season the beef with salt and pepper.
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6
Arrange the meat in a single layer and brown over high heat.
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7
(Browning may need to be done in 2 or more batches depending on the size of the pan.)
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8
Once all the meat has been browned, add the garlic and cook 2 to 3 minutes.
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9
Add the flour, stir well, and cook for about 5 minutes, until browned.
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10
Stir in the tomato paste and deglaze the pan by adding the wine, making sure to scrape up all the brown bits with a wooden spoon.
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11
Add the stock, carrot, onions, mushrooms, half of the browned bacon, 1 teaspoon salt, a pinch of pepper, and the bouquet garni.
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12
Bring to a boil, reduce to a simmer, and cover.
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13
After 1 1/2 to 2 hours, once the meat begins to get tender, crack the lid an inch or two so the sauce can thicken.
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14
(Depending on the amount of liquid in the pan, the lid may be taken off completely.)
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15
Continue to cook for a total of 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender, and the sauce has thickened.
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16
Garnish with the remaining bacon and chopped parsley.
