Place the meat in a large bowl and add:
2 cups of dry red wine I used ‘Mercer Canyons, Red Blend, 2009’.
1/4 cup of olive oil
1 onion, chopped
1 garlic clove, chopped
1 carrot, chopped I used baby-cut carrots and accidentally decimated them in my chopper. So I added 10 or 12 ‘whole’ baby carrots later in the recipe.
1 bay leaf
2 tablespoons chopped parsley I used dried parsley.
1/2 teaspoon dried thyme
1 teaspoon of cracked black peppercorns
1/2 teaspoon salt
Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours (I let mine marinate somewhere between 8 – 10 hours) turning the meat occasionally (typing this is the first time I noticed this particular instruction, I didn’t turn, but all the meat was covered). Drain the beef, reserving the marinade and reserve the liquid and vegetables separately. (Oops. I missed this too… so much for following the recipe.) Heat a large dutch oven over medium high heat. Add and brown:
4 ounces of bacon, diced I failed to dice my bacon beforehand so I cut it up after it had been cooked.
Remove the bacon, leaving the fat in the pan, you should have two tablespoons (I had more than that), if not add vegetable oil as needed. Return the pot to medium high heat. Add the beef in batches and brown on all sides, being careful not to over-crowd the pot. Remove with slotted spoon. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in:
2 tablespoons all-purpose flour
Cook, stirring, until beginning to brown, about 1 minute. (Just like making a roux for those familiar with making gumbo.) Stir in the marinade, then return the beef and bacon to the pot. (Since thoroughly decimated the vegetables using the Kitchen Aid chopper I didn’t separate them from the marinade so everything but the meat was returned to the pot with the marinade. This is where I added the extra whole baby carrots.) Add:
2 cups small boiling onions, peeled (OMG. This is the first time I’ve used boiling onions. What a pain.)
Bring to a boil. Reduce heat to low and cook, covered, until the meat is fork-tender, 1 to 1 1/4 hours. Add:
2 cups of mushrooms, quartered (about 8 ounces)
Cover and cook until tender, about 20 minutes. Skim off the fat from the surface. Add:
1/4 cup of chopped parsley
Salt and black pepper to taste