Ingredients:
1 large carrot, cubed
1 onion, diced
1 stalk celery, cubed
2 cloves garlic
Bouquet garni
10 black peppercorns
6 cups red wine
2 tablespoons olive oil
2 lb. beef chuck, trimmed and cubed
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 1/2 cups beef stock
32 small onions, peeled
1 tablespoon unsalted butte
r2 teaspoons sugar
5 oz. mushrooms, quartered
2 tablespoons garlic, minced
8 oz. beef bacon, cubed
2 tablespoons parsley, chopped

Directions:
Place the first 8 ingredients for the marinade in a bowl with the cubes of beef. Cover and refrigerate overnight.
Preheat the oven to 400 degrees F. Strain the marinade into a saucepan, remove the beef and set aside, and keep the vegetables and bouquet garni separate. Bring the marinade to a boil, skim off the foam and cook for 6-8 minutes. Strain through a fine sieve. In a large heavy-bottomed flameproof casserole or Dutch oven, heat a little oil and butter. Pat dry the meat and brown on all sides in batches remove and keep to one side. Add the well-drained vegetables from the marinade, lower the heat slightly and cook, stirring occasionally, until lightly browned. Return the meat to the pan with the tomato paste and stir over medium heat for 3 minutes. Sprinkle with the flour, place in the oven for 6-8 minutes, then remove and mix in the flour. Place over medium heat, add the marinade and bring to a boil, stirring constantly, then add the stock and bouquet garni. Return to a boil, cover and cook in the oven for 1 and a half hours, or until the meat is tender.
Place the onions, butter, sugar and some salt in a deep skillet and pour in enough water to cover. Cook over medium heat until the water has almost evaporated and swirl the skillet until the onions are golden. Fry the mushrooms in some butter until golden, season, drain and add to the onions. Fry the garlic and beef bacon in a little oil, drain and add to the onions and mushrooms.
Brush the bread with melted butter and toast in the oven for 3-5 minutes, or until brown.
Once the beef is cooked, skim off excess fat. Remove the beef to a clean flameproof casserole or serving dish, cover and keep warm. Strain the sauce and return it to the pan, discarding the vegetables and bouquet garni. Bring the sauce to a boil and simmer for 15 minutes, or until the sauce coats the back of a spoon, skimming frequently. Season, strain over the meat and simmer or return to the oven for 5 minutes. Add the onions, mushrooms and bacon. Serve garnished with parsley.