Boeuf Bourguignon

Adapted the Mastering the Art of French Cooking:  Chop 3 oz bacon into lardons and simmer in 1 1/2 quarts water for 10 minutes.  Drain and dry the bacon.  Heat oven to 450 degrees.  Saute bacon in 1 tbsp olive oil for a couple of minutes.  Remove bacon.  Dry and brown 1 pound stew meat in batches.  Remove beef.  Add one sliced onion and 2 sliced and peeled carrots.  Brown the vegetables.  Pour out any accumulated fat.  Return beef and bacon to pan. Add 1/2 tsp salt and  1/8 tsp pepper.  Stir.  Sprinkle with 1 tbsp flour.  Put in oven, uncovered, for 4 minutes.  Stir and return to oven for another 4 minutes.  Reduce oven to 325 degrees.  On the stovetop, add 1 1/2 cups red wine.  Add enough beef stock so the meat is barely covered.  Add 1/2 tbsp tomato paste, 2 minced garlic cloves, 1/2 tsp thyme, and a crumbled bay leaf.  Cover and cook in oven 3-4 hours.  Check every hour, add more broth if necessary.  Meanwhile cook 1/2 pound mushrooms in 1 tbsp olive oil and 1 tbsp butter.  In a seperate pan, cook about 20 pearl onions in 1 tbsp olive oil and 1 tbsp butter.  Add to stew before serving.  Sprinkle with finely chopped parsley. (The recipes says to strain it and reduce the sauce, we didn't have a lot of sauce so we skipped this step.)

Roasted fingerlings.

Green beans:  steamed (a little too long) then sauted in butter and olive oil.