Beef Burgundy

Ingredients (17)

• 6 ounces bacon (or salt pork)
• 3 pounds beef chuck roast, trimmed and cut into 2 inch cubes
• 1 1/2 Cups shallots, about 8 shallots
• 2 large carrots, one diced and one cut into 2-inch chunks
• 4 cloves garlic, diced
• 2 Tablespoons tomato paste
• 1/2 Cup Brandy, plus 2 Tablespoons
• 2/3 bottle Pinot Noir (You could use the whole bottle, but I wanted some to drink.)
• 2-3 Cups beef stock
• Handful of fresh parsley
• 2 bay leaves
• 4 whole cloves
• 1 1/2 Cups pearl onions, frozen is fine
• 8 ounces fresh mushrooms, cremini, button, or shiitake will work
• 6 ounces butter (4 for the beginning and 2 for the sauce)
• 3 Tablespoons flour (combine with the butter for the sauce)
• Salt and pepper (probably won't need much salt)