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1
To marinate the beef, place the cubes in a large nonreactive bowl.
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2
Add the wine, carrot, celery, and onion.
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3
Cover and refrigerate for at least 2 hours or overnight.
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4
Line both a baking sheet and a large plate with paper towels.
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5
Remove the beef from the marinade and transfer to the prepared baking sheet.
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6
Pat the meat dry with paper towels.
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7
Strain the marinade, reserving separately both the vegetables and the liquid.
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8
Preheat the oven to 350F.
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9
To cook the beef, heat a large, heavy-duty Dutch oven over medium-high heat.
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10
Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes.
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11
Remove the bacon with a slotted spoon to the prepared plate to drain.
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12
Pour off all but 1 tablespoon of the bacon fat from the pan.
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13
Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.
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14
Season the beef with salt and pepper.
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15
Sear the beef in two or three batches without crowding until nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done.
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16
Add the reserved vegetables from the marinade and cook until they start to color, 5 to 7 minutes.
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17
Sprinkle on the flour and toss again to lightly coat.
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18
Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.
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19
Return the beef to the Dutch oven.
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20
Add the reserved marinade liquid and enough stock to barely cover the meat.
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21
Add the bouquet garni, tomato paste, and garlic to the pan.
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22
Bring to a boil on high heat on the cooktop.
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23
Cover and transfer to the oven.
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24
Cook until the meat is tender, 2 1/2 to 3 hours.
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25
Meanwhile, to make the garnish, in a large skillet, heat the remaining 1 tablespoon of oil and the butter over medium heat.
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26
Add the peeled onions, mushrooms, the remaining sprig of thyme, and the remaining bay leaf.
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27
Season with salt and pepper.
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28
Saute until the vegetables are lightly browned and tender, 5 to 7 minutes.
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29
Set aside and keep warm.
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30
Remove the bouquet garni from the Dutch oven and discard.
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31
Transfer the beef with a slotted spoon to a bowl.
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32
In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.
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33
Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree until smooth a little at a time.
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34
Cook the pureed sauce over medium-high heat until the sauce coats the back of a spoon; if needed, thin with more stock to achieve this consistency.
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35
Taste and adjust for seasoning with salt and pepper.
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36
Return the beef to the sauce and turn to coat.
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37
Remove the sprig of thyme and the bay leaf from the mushrooms and onions in the skillet.
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38
Add the sauteed mushrooms, onions, and reserved bacon to the beef and sauce.
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39
Stir to combine.
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40
Bring to a simmer over medium heat and cook until warm and the flavors marry and blend, 5 to 7 minutes.
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41
Taste and adjust for seasoning with salt and pepper.
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42
Serve immediately.
