Ingredients & Instructions

• [ ] 1 tablespoons extra-virgin olive oil
• [ ] 6 ounces bacon roughly chopped
• [ ] 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
• [ ] 1 carrot large, sliced ½-inch thick
• [ ] 1 white onion large, diced
• [ ] 6 cloves garlic minced (divided)
• [ ] 1 pinch coarse salt
• [ ] 1 pinch ground pepper
• [ ] 2 tablespoons flour
• [ ] 12 pearl onions small, optional
• [ ] 3 cups red wine like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine
• [ ] 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
• [ ] 2 tablespoons tomato paste
• [ ] 1 beef bouillon cube crushed
• [ ] 1 teaspoon fresh thyme finely chopped
• [ ] 2 tablespoons fresh parsley finely chopped, divided
• [ ] 2 bay leaves
• [ ] 1 pound white mushrooms fresh, small or brown mushrooms ,quartered
• [ ] 2 tablespoons butter