1 1/2 lb. boneless beef chuck
1 - 2 tbsp. butter
3 - 4 slices bacon
1 onion
1 carrot
1/2 - 1 tsp. salt
Freshly ground pepper
1/2 tsp. dried thyme
1 tbsp. all purpose 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. In a skillet, brown meat in butter. Remove meat to a dutch oven. Cut bacon into strips. Peel and chop onion and carrot. Saute bacon in skillet until brown. Add onion and carrot. Saute until soft. Add to meat. Season. Sprinkle with flour. Add tomato paste and bay leaf. Stir to combine. Add red wine. Braise covered over medium low heat for about 1 1/2 hours. In the meantime, peel the pearl onions. Clean mushrooms. Saute for a few minutes. Add onions and mushrooms to beef stew when about 30 minutes of cooking time remain. Add chopped garlic. Cook until meat is tender. Season to taste. Serve.