Beef Bourguignon

bacon cut into lardons (1 inch cubes)

Stew Meat (2 inch pieces)

salt

pepper

large white onion, small diced

garlic cloves, minced or thinly sliced

flour (I used tapioca flour)

tomato paste

bottle dry red wine (like a pinot noir)

beef stock (see notes)

carrot cut into 2 inch pieces added in beginning

carrots cut into discs (added later towards end)

package pearl onions (frozen)

Herbs (parsley, thyme, 2 bayleaf) which are removed later

olive oil

package white or brown mushrooms, quartered (more if you love mushrooms)