Directions

1. 1

   Cut the bacon into small pieces and cook in a large heavy-bottomed pot or Dutch oven over medium heat until the fat is rendered and the bacon is crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.

2. 2

   While the bacon cooks, cut the beef tenderloin into 1½-inch cubes.

3. 3

   Increase the heat to medium-high. Working in batches to avoid crowding, brown the beef cubes on all sides in the hot bacon fat, about 3 to 4 minutes per batch. Transfer browned beef to a plate and season with salt.

4. 4

   Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5 minutes. Stir in the tomato paste and cook for 1 minute.

5. 5

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth and bring to a simmer.

6. 6

   Return the browned beef to the pot along with the reserved bacon. Add the baby carrots and frozen pearl onions. Reduce heat to low, cover partially, and simmer until the beef is very tender, about 35 minutes.

7. 7

   In a small bowl, whisk together the cornstarch and water to form a slurry. Stir the slurry into the simmering stew and cook until the sauce thickens, about 2 minutes.

8. 8

   Taste and adjust seasoning with additional salt if needed. Garnish with fresh chopped parsley and serve over or alongside crusty bread.