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1
For the beef: Place the beef into a large nonreactive bowl and add the wine.
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2
Wrap tightly with plastic wrap and let marinate overnight in the fridge.
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3
Drain the beef in a colander with a bowl underneath, reserving the marinade.
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4
Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess.
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5
In a heavy-bottomed pot over medium heat, cook the bacon until the fat has been rendered and the bacon is slightly crispy.
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6
Using a slotted spoon, remove the bacon from the pot, leaving the fat in the pot and reserving the cooked bacon.
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7
Working in batches, add the coated beef to the pot with the reserved bacon fat and brown on all sides, about 8 minutes per batch.
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8
Transfer the beef from the pot to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned.
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9
Pour off any excess fat in the pot and increase the heat to high.
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10
Pour the sherry into the pot and, using a wooden spoon, scrape up the bits on the bottom of the pot.
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11
Pour the liquid over the beef.
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12
For the bouquet garni: Using kitchen string, tie together the celery, parsley stems, thyme, and bay leaves, making a bouquet garni.
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13
For the stew: Melt 3 tablespoons of the butter over medium heat in the same pot used to brown the beef and add the garlic, carrots and onions.
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14
Cook until the onions are slightly golden, about 4 minutes.
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15
Add the tomato paste and cook, stirring constantly for 1 minute.
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16
Add the reserved marinade, beef with juices, cooked bacon and bouquet garni, and bring to a simmer.
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17
Cook over medium-low heat, partially covered, until the beef is tender, 2 1/2 to 3 hours.
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18
In a large pot, bring salted water to a boil and blanch the pearl onions for 2 minutes.
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19
Drain, rinse under cold water, peel and set aside.
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20
Melt 1 tablespoon butter in a medium saucepan over high heat until the foam subsides.
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21
Saute the onions until brown spots appear.
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22
Add 1 3/4 cups water, bring to a simmer and partially cover.
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23
Season with salt and pepper.
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24
Cook until they are tender, about 20 minutes.
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25
Uncover and cook until the liquid is reduced and the onions are glazed, about 10 minutes.
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26
Over high heat, melt the remaining tablespoon butter in a large nonstick skillet and saute the mushrooms until they are golden and all the liquid they have released evaporates, 8 to 10 minutes.
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27
Season with salt and pepper.
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28
Wait until the last 15 minutes of cooking the stew to add the pearl onions and mushrooms, and then cook for the remaining 15 minutes.
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29
Remove the bouquet garni and skim the fat from the stew.
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30
Season with salt and pepper.
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31
Serve stew over roasted fingerling potatoes and garnish with chopped parsley.
