3 classic stew bourguignon Recipes

stewing beef (shoulder or hip), cubed, red wine , preferable burgundy, vegetable oil for sauteing, lean bacon , cut into 1-inch pieces, onion, coarsely chopped, carrot, peeled and coarsely chopped, celery, finely chopped, fresh garlic, finely chopped, fresh thyme, finely chopped, all-purpose flour for dredging, placed in a large bowl, tomato paste, bay leaves, cold water, yukon gold potatoes , boiled in their skins until tender, cooled and cubed, butter, brown button mushrooms, cleaned, trimmed and halved, pearl onions, boiled and peeled as per package directions, salt and freshly ground pepper

all-purpose flour, salt, ground black pepper, cubed stew meat, butter, onion, chopped, carrots, chopped, garlic cloves, minced, red wine, bay leaf, chopped fresh parsley, dried thyme, sliced mushrooms, onions