ingredients

• 4 slices of bacon, chopped 
• 2 ½ lbs beef chuck, cubed 
• 1/4 teaspoon salt 
• 2 teaspoons olive oil 
• 2 large carrots 
• 1 large onion 
• 2 tablespoons tomato paste 
• ¼ cup fig jam 
• 3 tablespoons flour 
• 3 ½ cups burgundy wine 
• 3 cups beef broth 
• Sprigs of thyme and rosemary 
• 3 tablespoons butter 
• 1 lb portobello mushrooms slices 
• 1 - 12 oz package pearl onions

cooking

1. To begin with, brown bacon slices in a large Dutch oven or another oven-safe dish.  Once the bacon is crisp, remove the bacon with a slotted spoon leaving the grease in the pan. 
2. Add the cubed beef to the bacon grease. Work in batches and season beef with salt and pepper as you go. Remove the beef to a bowl once it has browned. 
3. Add olive oil to the same pan, add chopped onions and carrots and cook until they just begin to soften. 
4. Stir in fig jam and tomato paste.  Sprinkle the mixture with flour. 
5. Return the beef to the pan and stir in the red wine and the broth. Add the herbs. 
6. Cover and allow the mixture to come to a boil.  When it comes to a boil, place the beef in a 250-degree oven for 1 ½ hours. 
7. A few minutes before the beef is ready, melt butter in a small skillet. Add the mushrooms and onions and cook until soft. 
8. When the beef is ready, add the mushroom mixture to the beef and simmer on low for 10 minutes to allow the flavors to come together.