6 slices bacon, chopped
½ cup Cognac or brandy, optional
2 T tomato paste
4 T unsalted butter, softened
3 T all-purpose flour
8 oz small button mushrooms, wiped clean and trimmed
1 package frozen pearl onions
Preheat oven to 300 degrees F.
Pour off most of the bacon grease and discard.
Brown on all sides, then remove with a slotted spoon to the large bowl with the bacon.
Repeat two more times with the rest of the oil and meat.
Add the diced onion and cook another 2 minutes.
Deglaze the pan with the Cognac or brandy and then add the wine and cook on high heat for 1 minute.
Add the beef broth, tomato paste, thyme, and bay leaves.
Return the beef and bacon to the pan, cover with a lid and place in the oven for 3 hours.
Lightly brown the mushrooms and in a skillet with a little butter and set aside.
After 3 hours, place pan on top of the stove and combine the softened butter with the flour in a small bowl.
Stir the flour-butter mixture into the stew and add the browned mushrooms and pearl onions.
Bring stew to a boil on top of the stove, then lower the heat and slowly simmer for 15 minutes.
Garnish with chopped parsley.