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1
Preheat oven to 350 degrees.
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2
Pat stewing beef dry.
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3
Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary.
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4
Remove meat with a slotted spoon as it cooks.
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5
Add carrot and onion to drippings in the pan and saute until golden.
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6
Add the garlic, salt and pepper and saute for 1 minute.
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7
Sprinkle flour over vegetables and stir to coat.
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8
Cook for 1 minute.
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9
Add meat and mix well.
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10
Stir in wine gradually until flour is blended.
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11
Add bouquet garni and heat to boiling.
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12
Cover and bake 1 1/2 to 2 hours, until meat is tender, lowering heat to 300 degrees after 1 hour and adding a little water if the liquid is below the level of the meat.
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13
While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute.
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14
Drain and rinse with cold water.
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15
Snip tops of onions with kitchen scissors, pull back skins and trim them off at roots.
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16
Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter.
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17
Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated and the onions are coated with a caramelized glaze, for about 45 minutes.
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18
Set aside.
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19
While onions cook, cut bacon crosswise into 1/4-inch wide pieces.
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20
Fry in a skillet over medium heat until browned and crisp.
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21
Remove bacon to a bowl and brown mushrooms on both sides in drippings.
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22
Add mushrooms to bacon and set aside.
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23
When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan.
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24
If cooking liquid is thin, boil it until it thickens to a coating consistency.
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25
Return the stew to the pan and adjust seasoning.
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26
Add onions, bacon and mushrooms and pour on liquid.
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27
Heat through.
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28
Serve with the potatoes or noodles.
