Marinade

• To start add the carrots, onions, and beef into a non-reactive/ceramic bowl. Pour in the entire bottle of wine. Add 1 bay leaf and a sprig of thyme.

  Cover and refrigerate for 12-24 hours.
  
• After 24 hours remove the marinade. Place a strainer on a large bowl to catch the ingredients.

  Pour the marinade/wine into the bowl. Catching the beef, onions, and carrots in the strainer and the wine into the bowl below.
  
• On a large baking sheet, line it with paper towels. Seperate the beef, carrots, and onions and place them onto the baking sheet.
• Now take a paper towel and gently pat the beef to dry. This is important because it needs to be dry to get a good sear/crust. Flip and pat dry on both sides.

  Sprinkle both sides of the beef with sea salt and black pepper.
  
• Set aside and lets work on the wine. In a sauce pan, add the reserved wine marinade. Over medium heat let it work to a boil. We want it to reduce by half so just let it boil down. Skim off any impurities and set aside.
  
• In a large Dutch oven or stockpot over medium heat add 2 tbsp. of olive oil. Now add the beef. You may need to work in batches. Sear the beef on both sides and then move to a plate.
• Keep it on medium heat and now cook the bacon. Cook until lightly browned, stirring, about 5 minutes. Move to the plate with the beef.
  
• Next goes the mushrooms, saute until lightly browned, then move to a seperate plate.
• By this point you may need more oil. Add 1 tbsp. more of olive oil and saute the onions. Stir occasionally until lightly browned. Then set aside on the plate with the mushrooms.
• Last we will saute the carrots until lightly browned. Once they are lightly browned add the garlic and saute for 1 minute. Next goes the flour.

  Add the flour and stir until completly coated.

  Start slowly pouring in the broth a little at a time while stirring the carrots.
• Pour all the broth in and continue to stir. Add the wine and tomato paste. Stir well.
• Now goes the beef and bacon into the pot.

  Lastly 1 sprig of thyme and 1 bay leaf tied with butchters twine. ( If you don't have twine just add to the pot and you can remove at the end, will just have to search a bit)
• Put a lid on the pot and set to low. Let it simmer for 1 hour.
• After 1 hour is up turn the oven on to 350℉
• Add the mushrooms and onions to the pot, stir well and place the lid back on. Put in the oven and slow roast for 1 hour more.
• After 1 hour is up the beef should be tender and fall apart. Give it a test by shredding with 2 forks. If you feel it needs more time you can cook for a half hour more.
  
• When ready, remove from the oven and remove the thyme/bay leaf. Discard.
• To serve: plate some mashed potatoes and pour a heaping scoop of the beef burgandy on top.

  Garnish with chopped parsley.
  
• ENJOY!