1tablespoonbutter plus 1 tablespoon oil for frying
6ouncespearl onions, peeled (see pictures in blog post for tip on removing peels)
2carrots, cut into 1-inch chunks
6ouncessmall button mushrooms, brushed clean and stems removed
For the roux:
Preheat the oven to 325 degrees F.
Fry the bacon in a Dutch oven until done. Use a slotted spoon to transfer to bowl.
Working in batches add the beef, a few pieces at a time, browning generously on all sides. Transfer to the bacon and set aside.
Add the onions and cook over medium-high heat until golden, adding a little more oil if necessary. Add the garlic and saute for another minute.
Pour in the wine and bring to a rapid boil for one minute, deglazing the bottom of the pan (scraping up the browned bits). Add the beef broth, tomato paste, porcini mushrooms and seasonings. Return the beef and bacon to the Dutch oven. Cover and place on the middle rack of the oven. Bake for 2 1/2 hours.
While the stew is cooking, prepare the vegetables: Heat the butter and oil in a frying pan over medium-high heat. Once hot add the pearl onions, mushrooms and carrots and give them a generous browning. Set aside until ready to use.
Carefully remove the pot from the oven and pour the contents through a sieve, collecting the gravy in a bowl. Place the stew chunks back in the Dutch oven.
In a saucepan, melt the butter and then whisk in the flour. Whisk continually until the roux becomes a rich medium brown color. Pour in the gravy from the stew, whisking continually until the mixture lightly thickens and add the black pepper. Pour the gravy back into the Dutch oven along with the vegetables. On the stovetop, simmer for 10 minutes to allow the flavors to come together and to further soften the vegetables. They should not be crunchy but should still be slightly firm to the bite. Add salt and pepper to taste.
Serve immediately or the following day after the flavors have had more time to meld.