30 Minute Beef Bourguignon

frozen pearl onions

beef tenderloin, cut into roughly 2-inch chunks

clarified butter or canola/safflower oil (or other neutral high smoke point oil)

bacon slice, finely chopped (or substitute pancetta)

of cremini mushrooms, quartered

large garlic cloves, finely chopped

chopped fresh thyme

sugar

tomato paste

earthy, good-quality red wine (Cote du Rhone, Burgundy, or Pinot Noir)

low-sodium beef broth

water

all-purpose flour

fresh thyme sprigs (to garnish)