Ingredients

• 2 bottles red wine (1.5 liters total)
• 1 yellow onion, coarsely chopped
• 4 carrots, 2 coarsely chopped and 2 peeled and cut into 1/2-inch dice
• 1 head garlic, cut in half crosswise
• 3 bay leaves
• 3 sprigs fresh thyme
• 12 black peppercorns
• 3 to 4 pounds beef chuck, cut into bite-size cubes with large pieces of fat removed
• 2 tablespoons (approximately) canola or vegetable oil
• 8 ounces bacon
• 1/4 cup all-purpose flour (optional - see Note at bottom of recipe)
• 1 tablespoon tomato paste
• 3 cups low-sodium beef stock
• 24 frozen pearl onions (or to taste)
• Optional garnish:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 16 ounces cremini or button mushrooms, stems removed, cleaned and cut into quarters
• 1 clove garlic, minced or pressed through a garlic press
• 2 tablespoons finely chopped fresh parsley

Serves 8