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1
In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic.
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2
Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours.
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3
In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain.
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4
Scoop beef from marinade and pat dry with paper towels.
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5
Toss in a bowl with flour to coat.
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6
Shake off excess flour.
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7
Add the floured beef to the pot and cook until nicely browned.
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8
Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper.
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9
Bring to a boil.
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10
Reduce heat and simmer for 1 1/2 hours or until meat is tender.
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11
Peel the pearl onions and trim off a little bit of the root end.
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12
Melt butter in a small skillet and add pearl onions.
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13
Toss to coat and pour in 1/4 cup of water and cover.
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14
Simmer until tender.
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15
Uncover and allow liquid to evaporate.
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16
Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize.
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17
Season with salt and pepper.
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18
In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown.
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19
Stir in crispy bacon bits and season with salt and pepper.
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20
When the beef is tender, remove meat with a slotted spoon to a bowl.
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21
Simmer sauce until
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22
thickened and stir in flour/butter mixture to help thicken.
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23
Season sauce to taste.
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24
Return beef to pot and bring stew to a boil.
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25
Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.
