① 2-3 pounds boneless beef stew meat, such as shoulder chuck
② 2 cups dry red wine (such as Pinot Noir)
③ ¼ cup olive oil
④ 1 onion, chopped
⑤ 1 carrot, chopped
⑥ 2 stalks celery, chopped
⑦ 1 garlic clove, chopped
⑧ 1 bay leaf
⑨ 2 tbsp. chopped parsley
⑩ 2 tsp. chopped fresh thyme (or ½ tsp. dried thyme)
⑪ 1 tsp. cracked black peppercorns
⑫ ½ tsp. salt
4 ounces bacon, divided (about 5 strips)
2 tbsp. all-purpose flour
2 cups small boiling onions, peeled (such as pearl onions)
2 cups mushrooms, quartered
¼ cup chopped parsley
Salt and black pepper to taste
Cut the meat into 2-inch cubes. Place meat in a large bowl and add ingredients 1-11. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning the meat occasionally.
With a slotted spoon or tongs, transfer the meat to a plate, reserving the marinade, and pat dry (The meat will not brown if damp). Strain the marinade into a bowl, and reserve the liquid and the vegetables separately.
Heat a large Dutch oven over medium-high heat. Add and brown bacon, about 5 minutes. Remove the bacon, leaving the fat in the pan. You should have 2 tbsp.; If not, add vegetable oil as needed. Return the pot to medium-high heat. Add the beef in batches (half at a time) and brown on all sides, being careful not to overcrowd the pot. Remove with a slotted spoon and transfer back to the plate. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in flour and cook, stirring, until beginning to brown, about 1 minute. Stir in the marinade, then return the beef and bacon to the pot. Add small onions. Bring to a boil. Reduce the heat to low and cook, covered, until the meat is fork-tender, 1 to 1 ¼ hours.
Add mushrooms. Cover and cook until tender, about 20 minutes. Skim off the fat from the surface. Add chopped parsley, salt and pepper.