Beef Bourguignon

2 pounds stew beef
3 to 4 tablespoons olive oil
4 slices bacon diced
2 garlic cloves, minced
1 1/2 cups red wine
2 cups beef stock
1 tablespoon tomato paste
1 tsp thyme
1/2 pound pearl onions, peeled (frozen is ok too)
6 carrots, cut diagonally into 1-inch-thick slices
2 celery stalks, also cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, cut into quarters

Directions

Dry beef with paper towel. Salt and pepper the beef. In a large, heavy-bottomed pan on medium-high heat, brown the beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the beef from the pan and set aside on a platter.

In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef, vegetables (except mushrooms), beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-low heat for 30 minutes. Add the mushrooms and simmer uncovered for 20 to 30 minutes.

With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.

Season with salt and pepper to taste, and serve immediately over noodles.