For this recipe, you will need two pounds of beef (chuck, rump, or brisket), bay leaves, cloves, one onion, chopped parsley, cloves of garlic, butter, thick bacon, flour, thyme, beef stock, salt, pepper, one dozen pearl onions, sugar, and a dozen whole mushrooms.
To prep for this recipe, you will need to trim your beef and cut it into 2-inch chunks. Peel your onion and cut it in half. Quarter the dozen mushrooms. Peel one garlic clove. Peel the dozen pearl onions if necessary. Cut four ounces of bacon into 1/2 inch strips.
Place the beef chunks in a large bowl with 4 cups of beef stock, one bay leaf, the whole garlic clove, 2 cloves, and the halved onion. Mix this together well to coat the meat. Cover with plastic wrap and let this set in the refrigerator for 4 to 12 hours.
In a large pot, melt 4 tablespoons of butter over medium/high heat. Add the strips of bacon and let them cook until crispy. Remove the bacon from the pot and let it drain on a paper towel. Take the beef chunks out of the marinade and dry with a paper towel. In a bowl, add 1/2 cup of flour. Roll the beef chunks in the flour to coat it. Add the beef chunks to the pot and let them cook until brown. Add the halved onion and garlic from the marinade, 1 1/2 cups of beef stock, 1 teaspoon of thyme, and salt and pepper as desired. Reduce the heat and let this simmer for 1 1/2 hours.
Melt 2 tablespoons of butter in a skillet and add the dozen pearl onions. Stir well then add 1/4 cup of water and cover. Simmer the pearl onions until tender. Uncover and allow the water to evaporate. Sprinkle the pearl onions with 1 teaspoon of sugar. Turn the heat up to medium and cook the onions until they brown and caramelized. Add salt and pepper as desired.
In another skillet over medium heat, add 3 tablespoons of butter and the quartered mushrooms. Let them cook until brown then add the crispy bacon.
Once the beef is done, remove it with a slotted spoon. Allow the sauce to simmer until thick. If needed, you can add 2 tablespoons of butter and 2 tablespoons of flour to thicken it more. Add the beef chunks, mushroom/bacon mixture, and pearl onions to the pot and bring it to a boil. Serve with boiled potatoes.