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1
Cut the bacon into 1/4- to 1/2-inch squares. Place in a Dutch oven or large heavy pot, and cook over medium heat until browned and crisp, about 25 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Pour off all but 2 tablespoons of the fat in the pot.
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2
Season the beef with salt and pepper. Arrange the meat in a single layer; brown over high heat. Once all the meat is browned, add the garlic and cook 2 to 3 minutes.
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3
Add the flour, stir well, and cook until browned, about 5 minutes. Stir in the tomato paste and add the wine to deglaze the pan, scraping all the brown bits with a wooden spoon.
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4
Add the stock, carrot, onions, mushrooms, half of the browned bacon, 1 teaspoon salt, a pinch of pepper, and the bouquet garni. Bring to a boil, reduce to a simmer, cover. When the meat begins to get tender, after 1 1/2 to 2 hours, crack the lid an inch or two;so the sauce can thicken. (If you've got a lot of liquid in the pan, you can take the lid off completely.)
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5
Keep cooking for a total of 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and sauce has thickened. Garnish with the remaining bacon and chopped parsley easier to cut.
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6
Tie together the following in a bundle or a cheesecloth:
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7
and
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8
You can also buy them ready-made at fancy-pants grocery stores or specialty markets.
