Boeuf Bourguignon

In nonreactive 5-quart Dutch oven, cook bacon over medium heat until just beginning to brown. With slotted spoon, transfer bacon to medium bowl.

Pat beef dry with paper towels. Add 1 teaspoon oil to Dutch oven and increase heat to medium-high. Add beef, in batches, to bacon drippings and cook until well browned, using slotted spoon to transfer beef as it is browned to bowl with bacon. Add remaining 1 teaspoon oil if necessary.

Reduce heat to medium. Add chopped onion, carrots, and garlic to Dutch oven; cook until onion and carrots are tender, about 8 minutes. Stir in flour; cook 1 minute. Stir in tomato paste; cook 1 minute. Add wine, bay leaf, 1 teaspoon salt, and 1⁄4 teaspoon pepper, stirring until browned bits are loosened from bottom of oven.

Return beef and bacon to Dutch oven; heat to boiling. Reduce heat; cover and simmer until beef is very tender, about 1 hour 30 minutes. Remove bay leaf. Skim and discard fat.

Meanwhile, in 10-inch skillet, combine small white onions, 1 tablespoon butter, sugar, and water; heat to boiling. Reduce heat; cover and simmer until onions are just tender, about 10 minutes. Remove cover and cook over medium-high heat, swirling pan occasionally, until water has evaporated and onions are golden. Transfer to bowl; keep warm.

In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add mushrooms and remaining pinch each salt and pepper; cook, stirring, until mushrooms are tender and liquid has evaporated. Stir onions and mushrooms into stew. Makes 6 main-dish servings.

Nutritional information is based on one serving.