Boiled Potatoesfor serving or add potatoes quarters to stew.
Instructions
Pre-heat oven to 350 degrees
In a 6 quart Dutch oven over medium-high heat, warm 2 tablespoons oil until smoking. Season beef with salt and pepper. Working in batches, brown beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl.
Add remaining 1 tablespoon oil and mushrooms to pot; cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1-2 tablespoons if bottom of pot becomes too dark. Transfer mushrooms to bowl with beef.
Reduce heat to medium. Add bacon, cook until browned and crisp, 6 to 8 minutes. Transfer bacon to bowl with beef.
Discard all but 1/4 cup fat from pot. Add yellow onions; cook until softened, 6 to 8 minutes. Add garlic, demi-glace and flour; cook , stirring constantly until fragrant, about 1 minute. Slowly whisk in wine; cook stirring occasionally, for 20 minutes.
Return beef, mushrooms and bacon to pot. Add broth, pearl onion and bouquet garni. Season with salt and pepper, bring to a simmer. Cover pot with foil and lid. Transfer to oven, cook until beat is fork-tender 2 1/2 to 3 hours.
Skim excess fat off sauce; adjust seasonings with salt and pepper. Sprinkle with parsley. Serve over boiled potatoes.