Use stew meat cut into pieces, and marinate in red wine for a few hours or overnight, if possible. Preheat your oven to 300. Saute a few strips of bacon cut into lardons and remove. Strain the beef, reserving the wine, and pat dry with paper towels. Season some flour in a bowl with salt and pepper, and toss the beef to coat lightly. Brown the meat in bacon fat in batches, without crowding. Remove all meat, and pour in the wine to deglaze. Reduce a bit and place meat back into the pan, adding enough beef stock to cover. Bring to a boil, put a lid on top, and place in the oven for about two hours, making sure all of the liquid does not evaporate (you can add more stock as needed).
At this point, add peeled pearl onions and a crushed and peeled garlic clove, and cook another hour or until tender.
Just before serving, saute some quartered mushrooms in oil and add to the pot. Garnish with the bacon and fresh parsley. A traditional side dish is buttered pasta.
Truc (Tip): Always, always make your own stock! I can’t tell you what a difference this makes. For beef stock, save steak and roast bones and freeze until you have enough for a stock. Saute some roughly cut onions, peeled carrots, and celery a little; and then add the bones, some branches of thyme, bay leaves, and water. Bring to a boil, reduce heat, and simmer for a few hours. Cool and freeze in small containers that you can use for individual dishes.