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1
Cook bacon in boiling salted water 3 minutes, then drain.
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2
Pat beef dry and season with salt and pepper.
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3
Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
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4
Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining tablespoon oil as needed.
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5
Transfer to a bowl.
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6
Pour off any excess oil from pot, then add brandy to pot.
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7
Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
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8
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they dont fall out).
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9
Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then saute bacon, stirring, 2 minutes.
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10
Add chopped onions, garlic, and carrots, then saute, stirring, until onions are pale golden, about 5 minutes.
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11
Add tomato paste and cook, stirring, 1 minute.
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12
Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
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13
While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander.
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14
Rinse under cold running water, then peel.
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15
Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches.
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16
Season with salt and pepper.
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17
Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes.
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18
Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
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19
Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes.
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20
Season with salt and pepper.
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21
Stir onions and mushrooms into stew and cook 10 minutes.
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22
Remove bouquet garni and skim any fat from surface of stew.
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23
Season with salt and pepper.
