DIRECTIONS

1. In a large Dutch oven, heat 1 tbsp (15 ml) of olive oil over medium heat.
2. Add bacon and cook until transparent (not brown), about 5 minutes.
3. Remove bacon with a slotted spoon and set aside.
4. Season beef lightly with salt and pepper and working in small batches, add meat to the pot and brown well on all sides.
5. Remove meat and set aside.
6. Heat oven to 275 F (135 C).
7. Add pearl onions and carrots to the pot and cook, stirring occasionally, until they start to brown (about 5 minutes), adding more oil if necessary.
8. Lower the heat to medium-low.
9. Sprinkle the flour into pot and continue to cook for another 5 minutes.
10. Add bacon and beef and mix well to incorporate flour and vegetables.
11. Add reserved red wine from the marinade, beef stock and tomato paste.
12. Season with salt and pepper.
13. Bring to a boil, cover and place into oven.
14. Cook until the meat is fork tender (about 2 hours).
15. Remove the cover and cook for an additional 15 minutes.