Prepare bacon and onions: Blanch the bacon briefly in water to mellow its flavour. Use the same water to blanch the small onions, then peel.
Brown the beef: Pat the beef dry and brown in batches in a heavy pan. Avoid crowding so the meat sears rather than steams. Dust lightly with flour as you go.
Build the base: Add the chopped onion and carrot, cooking until softened. Deglaze with plenty of red wine, scraping up the fond from the pan.
Combine and cook: Return the beef and bacon to the pan. Add thyme, bay, and enough wine (plus stock if needed) to cover. Cover and cook in a low oven (140–150°C) for about 3 hours, stirring occasionally.
Cook the garnishes:
Mushrooms: sauté in butter until browned, set aside.
Onions: simmer gently in butter and beef stock under a cartouche for 20–25 minutes until tender, set aside.
When the beef is tender, check if the sauce needs thickening. Stir in the cooked onions and mushrooms, bring up to heat, and garnish with parsley to serve.
