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1
Preheat oven to 350 deg.
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2
F.
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In a 6 3/4 quart Dutch oven over medium-high heat, warm 2 Tbs.
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of the oil until just smoking.
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5
Season the beef with salt and pepper.
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6
Working in batches, brown the beef on all sides, 10 to 12 minutes per batch.
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Do not over crowd the pan.
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8
Transfer beef to large bowl.
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9
Add the remaining 1 Tbs.
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oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 Tbs.
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water if the bottom of the pot becomes too dark.
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12
Transfer the mushrooms to the bowl with the beef.
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13
Reduce the heat to medium and add the bacon to the pot.
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Cook, stirring occasionally, until the bacon is browned and crisp, 6 to 8 minutes.
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15
Transfer the bacon to the bowl with the beef and mushrooms.
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16
Discard all but 1/4 cup of the fat from the pot.
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17
Add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
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Add the garlic, demi-glace and flour and cook, stirring constantly, until fragrant, about 1 minute.
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19
Slowly whisk in the wine and cook, stirring occasionally, for 20 minutes.
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20
Return the beef, mushrooms and bacon to the pot.
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21
Add the broth, pearl onions and bouquet garni.
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22
Season with salt and pepper and bring to a simmer.
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Cover the pot with aluminum foil and then with the lid.
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24
Transfer to the oven and cook until the meat is fork-tender, 2 1/2 to 3 hours.
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25
Skim the excess fat off the sauce, and remove and discard the bouquet garni.
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26
Adjust the seasonings with salt and pepper.
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27
Sprinkle with the parsley.
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28
Serve the stew immediately with boiled potatoes.
