1/2 pound slab bacon, cut into 1/4- to 1/2-inch-thick slices
3 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 or 4 garlic cloves, thinly sliced
3 tablespoons all-purpose flour
1 teaspoon tomato paste
1 bottle dry red wine
2 cups low-sodium beef stock
1 carrot, finely chopped
1 package (8 oz) cipollini or white pearl onions, peeled, leaving root end intact
1 package (10 oz) white mushrooms, trimmed and quartered
1 bouquet garni (parsley, thyme, a bay leaf)
Chopped flat-leaf parsley, for garnish
1. Cut the bacon into 1/4- to 1/2-inch squares. Place in a Dutch oven or large heavy pot, and cook over medium heat until browned and crisp, about 25 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Pour off all but 2 tablespoons of the fat in the pot.
2. Season the beef with salt and pepper. Arrange the meat in a single layer; brown over high heat. Once all the meat is browned, add the garlic and cook 2 to 3 minutes.
3. Add the flour, stir well, and cook until browned, about 5 minutes. Stir in the tomato paste and add the wine to deglaze the pan, scraping all the brown bits with a wooden spoon.
4. Add the stock, carrot, onions, mushrooms, half of the browned bacon, 1 teaspoon salt, a pinch of pepper, and the bouquet garni. Bring to a boil, reduce to a simmer, cover. When the meat begins to get tender, after 1 1/2 to 2 hours, crack the lid an inch or two—so the sauce can thicken. (If you've got a lot of liquid in the pan, you can take the lid off completely.)
5. Keep cooking for a total of 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and sauce has thickened. Garnish with the remaining bacon and a little chopped parsley.