Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onion, and Mushrooms)

Note: This dish is a little bitter, so if you're making this for family, use a sweeter red wine
Other note: This recipe has been slightly modified to fit modern kitchen supplies and equipment

Make ahead small onions and mushrooms: 

 Ingredients

• 18 to 24 small white onions
• 1 lb. quartered fresh mushrooms
• 1 1/2 Tbsp. butter
• 1 1/2 Tbsp. oil
• 1/2 cup beef stock
• 4 Tbsp. butter
• 2 Tbsp. oil

Directions

1. For the onions, melt down 1 1/2 Tbsp. of butter and 1 1/2 Tbsp. of oil together in a skillet. Once they are bubbling, add the onions and saute over medium heat for about 10 minutes, rolling them to brown as evenly as possible, but without breaking their skins. Pour in beef stock; cover and simmer for 30 to 40 minutes or until onions are tender.
2. Meanwhile, melt 4 Tbsp. butter and 2 Tbsp. oil in a skillet over high heat. As soon as the butter foam has subsided, add the mushrooms. Toss and shake the pan for 4-5 minutes. As soon as they have browned lightly, remove from heat.

Stew:

Ingredients

• 8 oz. super thick-cut bacon
• 1 Tbsp. olive oil or cooking oil
• 3 lbs. lean stewing beef (such as rump pot roast, sirloin tip, chuck pot roast, top round, or bottom round), cut into 2-inch cubes
• 1 sliced carrot
• 1sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups of a full-bodied, young red wine
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• 1 crumbled bay leaf 

Directions

1. Cut bacon into small strips, about 1/4-inch wide and 1 1/2-inches long. Simmer the bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2. Preheat oven to 450 degrees Fahrenheit
3. In a large pot, saute the bacon in the oil over medium heat for 2-3 minutes to brown lightly. Remove to a baking dish (13x9-in. or larger) with a slotted spoon.
4. Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil until nicely browned on all sides. Add it to the baking dish with the bacon.
5. In the same fat, saute the sliced onion and carrot. Pour out the sauteing fat. Add the vegetables to the bacon and beef, along with the salt and pepper. Sprinkle the flour over the casserole, and toss to coat the beef lightly with the flour.
6. Set the casserole uncovered in the middle position of the preheated oven for 4 minutes. Toss the mixture and return to oven for 4 more minutes.  Remove casserole, and turn oven down to 300 degrees.
7. Remove the casserole from the baking dish back to the pot and stir in the wine. Add enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to a simmer on top of the stove. Once it is simmering, remove from heat and pour the stew back into the baking dish. Set the dish in the lower third of the preheated oven and cook for 3 to 4 hours (so the liquid simmers very slowly.) The meat is done when a fork pierces it easily.
8. When the meat is tender, pour the contents of the stew into a sieve or colander set over the large pot. Distribute the cooked onions and mushrooms over the meat.
9. Simmer the sauce for a minute or two, skimming off additional fat. If it is too thin, boil down rapidly. If it is too thick, mix in a few more tablespoons of beef stock. Pour the sauce over the meat and vegetables. Serve.