Beef Bourguignon

I made this classic french dish in a french cooking class and I have also made it for a cooking night with friends, and for family. It has always been a hit. It's so tasty and comforting with out feeling so heavy. I hope you try this out on your family. It is really just beef stew that has a little more flavor than the one you probably grew up with. I loved the version I tried in the cooking class and the version that Ina Garten has. She is just pure genius when it comes to cooking. Anyway, I think I have added my own twists to this yummy dish and I hope you'll enjoy.

Beef Stew (jazzed up):
1 tablespoon good olive oil
4slices applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes, or you could use filet mignon. It tastes wonderful!
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
1 yellow onion, sliced
2 teaspoons chopped garlic (2 cloves)
2c. good dry red wine such as Pinot Noir
4c. good beef stock (preferably unsalted)
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
2 bay leaves
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen pearl onions
2T. heavy cream

*Heat the oil in a large dutch oven. Then add the diced bacon. Cook and then remove. Remove the fat except 2 tablespoons. Then before adding the beef, you want to pat the beef dry with a paper towel. This will allow for good searing. Also, make sure the beef is in single layers. You may need to sear the meat in several batches, but it's totally worth it. Then remove the meat on put on a plate. Add in the onion, carrot, and garlic and saute over medium-low heat till caramelized, or for 3-5 minutes. Throw in a tablespoon of salt and 2 teaspoons of pepper. Then add in the bay leaves.
*Add the red wine to the pot and deglaze the pan stirring up the bits from the bottom for about 1-3 minutes over medium-high heat. Add the beef, thyme, and tomato paste back to the pan, then pour in the beef stock till it covers the meat.
*Bring pot to simmer and cover with a tight fitting lid. Simmer for about 1 1/2 hours or till meat is tender. Then combine the butter and flour into a paste and wisk that into the pot. Bring to a slight boil until stew is thickened. Add in the pearl onions and heat for 5 minutes or so. Stir in the cream at the last minute and then serve in a bread bowl or with french bread.
*I hope you enjoy this dish!