4 slices fatty bacon,chopped
3 large italian parsley
3 large fresh thyme sprigs
2 large fresh bay leaves
1 tbsp plus 1 cup all purpose flour
1 tbsp butter
1/4 tsp ground nutmeg
2 pounds beef chuck cut in 2 inch cubes
1 cup chopped onions
1 cup carrots use small ones or sliced carrots
4cloves garlic cloves,peeled 1 minced 3 left whole
1 cup red burgundy wine
1 pound mushrooms
1 1/2 cups broth
Cook bacon in heavy large pot until brown and crispy,transfer bacon to a plate.
Whisk flour ,2 tsp salt,freshlt ground pepper.nutmeg in a bowl. Add beef, a few pieces at a time,to seasoned flour and toss to coat.
Working in batches ,add beef and brown on all sides,about 3 minutes per batch. Transfer to bowl after each batch.
Reduce the heat to medium-low.Add chopped onions,diced carrots,minced garlic. Saute until onions soften,5-6minutes.
Return beef and any accumulated juices to pot. thyme,parsley ,bay leaves,wine,broth.Bring to a boil. Cover and simmer until meat is almost tender .About 1 1/2 hours.
Mix in mushrooms,shallots or small onions, more carrots,whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender.
Stir flour paste into stew. Simmer uncovered until sauce thickens slightly,stirring occasionally,6-8 minutes.Season to taste with salt and pepper. Can be made 1 day ahead..Mashed potatos or white rice would make a perfect dish.