Prepared herb bouquet, cut up carrots and onions, and prepared the beef stock (it was from concentrate). Also cut up the beef into chunks and the bacon into strips.

Preheat the oven to 450 degrees.

In a 6-quart Dutch oven, saute the bacon strips until golden, and using a slotted spoon, remove and set aside on a plate.

Dry the beef chucks with paper towels so they would brown more evenly, and started browning them in batches, cooking the meat brown on all sides. Set aside on a plate. The bottom of the Dutch oven should be covered in brown bits (fond). Do not try to discard or scrape off. This is concentrated flavor.

Add carrots and onions to the Dutch oven and saute in the fat until browned, about 3 minutes. Drain excess fat.

Add the bacon and beef back to the Dutch oven. Season with salt and pepper and sprinkle with flour. Toss and place in center of oven for 4 minutes.

Remove Dutch oven, toss meat, and place back in oven for 4 more minutes.

Remove Dutch oven and reduce oven heat to 325 degrees.

Add wine and stock to Dutch oven. Liquids should barely cover the meat and vegetables. Add tomato paste, garlic, and thyme. Bring to a light simmer on the stove.

Place oven rack on the lower part of the oven then place Dutch oven in for 3 to 4 hours or until the meat is tender and easily pierced with a fork.

Meanwhile, prepare the pearl onions. Bring a pot of water to boil and add onions for about 2 minutes. Remove immediately and place in an ice bath to stop cooking. When cool to touch, pinch the skins off. Set aside.

In the last hour of cooking, make the onions. Begin by melting 1 1/2 tbsps butter and 2 tsp of olive oil over medium heat in a skillet. Add pearl onions and toss in the oil until they're browned, about 10 minutes.

Add 1/2 cup beef stock, pinch of salt and pepper, and the herb bouquet.

Reduce the heat to low and simmer the onions for about 40 minutes, until liquid has evaporated and the onions are tender. Be careful...skins remove easily and you want the outside to remain crispy.

Remove the onions and set aside. Discard the herb bouquet. Add the remaining butter and oil and bring to a medium heat.

Add the mushrooms and cook for about 5 minutes over medium high heat, tossing mushrooms so they are covered in butter, a little golden and dry. Set aside when finished.

At 3 hours, check the stew. When the meat is tender, take out the Dutch oven and set it on the stove.

Adjust the consistency if needed. Add broth if it is too thick or has been reduced too much. Add thickening paste if too thin. To use it, just add paste, a teaspoon at a time to the Dutch oven and stir together.

Garnish with parsley and serve with roasted red potatoes.