8tablespoonsbutterreserve 2 tablespoons softened for beurre manie*
1poundpeeled pearl onions
12ouncesslab bacon cut into lardoonsblanched for five minutes in water, rinsed, patted dry
In non-reactive container, marinate beef, carrots, onion, herbs, spices, wine and cognac. Refrigerate overnight.
Next day, drain reserving liquid and vegetables into large Dutch oven. Heat 1 tablespoon olive oil and 2 tablespoons butter. Brown lardoons. Remove. Add meat in small batches to brown evenly. Repeat until all meat is brown.
Remove all but 2 tablespoons fat. Add vegetables and browned meat back to pot. Cook 5-8 minutes.
Add tomato paste and marinade. Simmer 5 minutes. Cover.
Cook in 275 degree oven for 3 hours. Remove meat. Strain sauce for vegetable garnish.
Place pearl onions in saucepan. Cover with water. Add 1 tablespoon butter and 1 teaspoon sugar. Simmer until tender. Increase heat. Reduce liquid to 2 tablespoons. Cook stirring until onions are glazed and brown.
In yet another skillet, add 3 tablespoons butter and lardoons. Add mushrooms. Season with salt and pepper. Cook until golden brown.
Add mushrooms and onions to stew. Simmer. Whisk in beurre manie until thickened. simmer adjust seasoning serve with butter noodles.