3 pounds boneless beef chuck, cut into 1-inch pieces
1 bottle dry red wine, preferably Burgundy or Cotes du Rhone
1/4 cup coarsely ground black pepper
1/2 cup all-purpose flour
1/4 pound applewood smoked thick-sliced bacon, cut crosswise into 1/4-inch slices
1/2 cup sherry wine, preferably Manzanilla
One 4-inch piece celery
4 fresh parsley stems
4 fresh thyme sprigs
2 dried bay leaves
5 tablespoons unsalted butter
3 cloves garlic, finely chopped
2 carrots, cut into 1/4-inch slices
2 onions, finely chopped
1 tablespoon tomato paste
1 pound pearl onions
Freshly ground black pepper
1 pound cremini mushrooms, quartered
1/4 cup chopped fresh parsley, for garnish
Accompaniment: 2 pounds roasted fingerling potatoes
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