Boeuf Bourguignon

Ingredients

• 2 tablespoons all purpose flour 
• 3 bunches baby carrots trimmed peeled
• 4 slices bacon thick cut into 1-inch-wide strips
• 2  bay leaves 
• 3 cups beef broth canned ()
• 1 large carrots chopped
• 2 tablespoons cooking wine dry red
• 1 medium onion chopped
• 12 ounces pearl onions 
• 3.5 pounds beef cross-rib roast boneless trimmed cut into 1 1/2-inch pieces
• 3 large rosemary sprigs fresh
• 3 large sage sprigs fresh
• 12 ounces mushroom caps stemmed quartered
• 3 large thyme sprigs fresh
• 3 tablespoons tomato paste 
• 1 head garlic whole

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• pot
• sieve
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 350°F.
2. Place garlic on large piece of foil.
3. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
4. Cook bacon in large pot over medium heat until brown, about 10 minutes.
5. Transfer to paper towels.
6. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
7. Reduce heat to medium-low.
8. Add chopped onion and chopped carrot to pot; sauté 5 minutes.
9. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste.
10. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes.
11. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
12. Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil.
13. Add carrots and cook until tender, about 4 minutes.
14. Drain.
15. Transfer to bowl of ice water to cool.
16. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
17. Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat.
18. Add mushrooms; sauté until golden brown, about 6 minutes.
19. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes.
20. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew.
21. Transfer to large bowl. Top stew with remaining vegetables.