Julia's Boeuf Bourguignon

Flipped the Master's recipe into something easier for me to follow.

INGREDIENTS

6	oz bacon
1	tbsp olive oil
3	lbs stew beef
1	carrot, sliced
1	onion, sliced
1	tsp salt
1/4	tsp pepper
2	tbsp flour (almond flour does work, to make this paleo-style)
3	c full bodied young red wine
2 to 3	c brown beef stock
1	tbsp tomato paste
2	cloves garlic
1/2	tsp thyme
1	bay leaf
18 to 24	brown-braised onions
1	lb mushrooms, quartered and sauteed in butter
	parsley
For the brown-braised onions
	pearled onions
1 1/2	tbsp butter
1 1/2	tbsp oil
1/2	c brown beef stock, white or water
	salt and pepper
4	parsley sprigs
1/2	bay leaf
1/4	tsp thyme

INSTRUCTIONS

1.	Remove the bacon rind and cut into lardon sticks. Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry.
2.	Preheat oven to 450.
3.	In a 9 to 10 in fireproof dish, saute bacon in oil over moderate heat for 2-3 minutes until lightly browned. Set bacon aside, leave drippings.
4.	Dry the beef in paper towels. Saute a few pieces at a time in the bacon grease, browning on all sides, then set aside.
5.	In the same fat, brown the sliced vegetables. Pour out the sauteing fat.
6.	Add the beef and bacon with the vegetables and toss with salt and pepper. Sprinkle on the flour and toss again.
7.	Set dish uncovered in middle rack of oven for 4 minutes. Toss the meat, return to oven for another 4 minutes. Remove dish and turn the oven down to 325.
8.	Stir in the wine, enough stock to barely cover the meat. Add tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove.
9.	Cover and set in lower third of oven. Regulate heat to keep at a simmer.
10.	While the beef is cooking prepare the brown-braised onions and sauteed mushrooms.
11.	When the meat is tender, pour the contents of the dish into a sauce pan over a sieve. Wash out the dish and return the beef, bacon, and veggies to it. Distribute the cooked pearled onions and mushrooms over the meat.
12.	Skim fat off the sauce and simmer for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 c of sauce, thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in stock. Pour sauce over meat and vegetables.
13.	If serving immediately, simmer with sauce for 2-3 minutes and top with parsley. If storing, wait until you are ready to eat for the final simmer. When cold, let sit out fo about 15 minutes, then bring to a simmer for about 10 minutes.