1 1/2 lb. boneless chuck
1-2 tbsp. butter
3-4 slices bacon
1 onion
1 carrot
1/2-1 tsp. salt
Dash of pepper
1/2 tsp. thyme
1 tbsp. flour
1 tbsp. tomato paste
1 bay leaf
1 3/4 c. red wine
10-12 pearl onions
1/2 lb. mushrooms
1-2 cloves garlic

Cube meat and brown in butter. Remove meat from skillet and put in large pot. Cut bacon into strips. Peel and chop onion and carrot. Saute until soft and add to meat. Season with salt, pepper and thyme. Sprinkle with flour. Add tomato paste and bay leaf. Stir. Add red wine. Cook covered over medium-low heat about 1 1/2 hours.

In meantime, peel pearl onions, clean mushrooms. Saute together a few minutes. Add to stew when 30 minutes of cooking time remains. Add minced garlic. Cook until meat is tender.