Instructions:
- Preheat oven to 160°C. Pat beef dry and season with salt and pepper.
- In a Dutch oven, brown bacon lardons, then set aside. Brown beef in batches in the same pot. Set aside.
- Sauté carrots, pearl onions and garlic for 5 minutes. Sprinkle flour and stir.
- Return beef and bacon to the pot. Pour in wine until meat is nearly covered. Add thyme and bay leaf.
- Cover and braise in the oven for 2.5 hours until beef is fork-tender.
- In the last 20 minutes, sauté mushrooms in butter and add to the pot.
- Serve with mashed potatoes or crusty bread.
