Classique Beuf Bourguignon

Ingredients

• 6 ounces, weight Slab Bacon, Rind Removed And Reserved, Cut Into 1/4 X 1 1/2 -inch Pieces
• 1 Tablespoon Extra Virgin Olive Oil
• 3 pounds Stewing Beef, Relatively Lean, Cut Into 2-inch Cubes, Patted Dry
• 2 Tablespoons All-purpose Flour
• 3 cups Good Burgundy Wine
• 3-½ cups Homemade Or Good Canned Beef Stock, Divided
• 1 whole Carrot, Thinly Sliced Crosswise
• 1 whole Medium Yellow Onion, Sliced Crosswise
• 1 Tablespoon Tomato Paste
• 2 cloves Garlic, Crushed And Chopped
• ½ teaspoons Dried Thyme, Plus 1/4 Teaspoon For The Bouquet Garni
• 1 leaf Dried Bay Leaf, Crumbled Plus 1/2 Bay Leaf For The Bouquet Garni
• 4 sprigs Fresh Italian Parsley For The Bouquet Garni, Plus Additional Chopped For Garnish
• 3-½ Tablespoons Unsalted Butter, Divided
• 2-½ Tablespoons Vegetable Oil, Divided
• 36 whole Cipollini Or Pearl Onions (24 If They Are Relatively Large), Soaked In Warm Water For 15 Minutes And Then Peeled
• 1 pound White Mushrooms, Brushed Clean Stems Intact, Quartered
• Coarse Kosher Salt And Freshly Ground Black Pepper To Taste

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