4 strips bacon cut into 1-inch pieces
2 pounds tri-tip beef, cut into 2-inch cubes
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
1 large onion, chopped
1 cup Marsala wine
2 cups beef stock
2 carrots, chopped
1/2 cup demi-glace
1 tablespoon tomato paste
1 clove minced garlic
1 bay leaf
1/4 cup chopped fresh tarragon, packed
2 cups (about 6 ounces) white mushrooms, cleaned and trimmed
1 cup pearl onions, blanched in boiling water for 2 minutes and skins slipped off
2 pounds boiled new potatoes seasoned with salt, pepper, minced parsley, and butter
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