In a large saute pot, cook the bacon until crisp over medium heat. While the bacon is cooking, season the beef cubes with Smokey Rotisserie seasoning and coat with flour. Remove the cooked bacon to a utility platter and add the floured beef cubes to the pot. Allow the beef cubes to sear undisturbed for about 2 minutes before turning, to allow the flavors to integrate into the surface of the meat. Brown the beef cubes this way on all sides, then remove the cubes to the platter with the bacon. Pour most of the fat out of the pan, leaving only about 1 tablespoon. Add the onion to the pan and cook it begins to turn translucent. De-glaze with the wine and allow it to reduce by half. Bring the heat down to low and return the bacon and beef to the pot. Add beef stock, and carrots, and stir in demi-glace, tomato paste, garlic, bay leaf and tarragon. Cover and braise for about 3 hours, adding mushrooms and pearl onions in last 30 minutes.
Served with boiled new potatoes.
2007, Robert Irvine, All Rights Reserved.