1.        Marinate the beef cube with carrot,garlic, onion, red wine over night.

2.        In a large pot , cook the diced bacon over medium heat. Cook until browned, then remove from the pot.

3.        Add the beef into the pot, in separate batches if necessary, and brown each side evenly. When all done, remove the beef from the pot and reserve.

4.        Add the chopped onion and sweat until translucent, about 5 minutes. Then add the minced garlic and cook for about 30 seconds to 1 minute.

5.        Return the beef to the pot and sprinkle with the flour. Stir to the beef in evenly coated and cook for about a minute.

6.        Pour the beef broth and enough red wine so the meat is just about fully immersed. Season with salt and black pepper.

7.        Make a bouquet garnish with thyme, rosemary and bay leaves. Drop it into the pot and add the carrots. Bring to a boil over medium heat, then cover the pot with a lid and lower the heat to medium-low; let it simmer for about 1.5 hrs or until the beef is very tender.

8.        On a pan, warm the olive oil and add the pearl onions and mushrooms, cook until softened.

9.        Once the beef is ready, remove the herbs. Assemble a plate or shallow bowl with the meat, bacon, carrots, sautéed mushrooms and onions. Pour some of the stew sauce all over and garnish with fresh parsley.