Beef Burgundy

In a large pot or Dutch oven, cook the bacon pieces until golden brown. Remove with a slotted spoon to drain on paper towels.

Increase heat to medium-high, add a layer of meat. Make sure you don’t crowd the meat. Cook for a minute or so on each side, browning all sides of the meat. Transfer meat to a plate, then cook the rest of the meat and transfer to the plate.

In a skillet over medium heat, melt 1 tablespoon of butter. Add the pearl onions and cook, stirring frequently, until they are golden. Remove and set aside.

Add 1 more tablespoon of butter to the skillet and add all the mushrooms. Saute until they are golden and set them aside with the pearl onions.

In the pot (which is empty with brown bits), melt the last tablespoon of butter over medium heat, add the chopped onion, carrot and garlic. Cook until softened, about 3-4 minutes. Sprinkle flour over the vegetables and cook for 2 more minutes.

Add the wine, tomato paste and kitchen bouquet. Bring to a boil, scraping up all the browned bits from the bottom of the pan.

Add the beef and bacon back to the pot, pour enough broth to just cover the meat. Add the thyme. Return the mixture to a boil and turn heat down to a simmer. Cover the dish, put in a 200-degree oven for 3 hours, or until meat is very tender.

Taste and adjust the seasoning. Add the mushrooms and pearl onions and cook for 30 minutes longer. Stir in the chopped parsley just before serving.

Serve over extra wide egg noodles.