3 Lb bottom round, cut into 1-inch	4 sprigs fresh parsley
-cubes	4 Cup homemade beef stock or low
Salt and freshly ground pepper	-sodium
1 Cup all-purpose flour	-canned beef stock
4 ounces slab bacon, cut into	2 Cup dry red wine
-small dice	1/2 Lb pearl onions, cooked until
Canola oil	-tender
1 medium onions, diced	1/2 Lb cremini mushroom, quartered
1 large carrot, diced	-and sautéed until golden brown
1 stalk celery, diced	2 Tbl chopped parsley
2 Clove garlic, coarsely chopped	1 Tbl chopped fresh thyme
1 bay leaf	1 Lb pappardelle, cooked to al
4 sprigs fresh thyme	-dente

1. Preheat oven to 350 degrees F. Season beef with salt and pepper and dredge each piece in flour and tap off the excess flour. Place bacon in a large Dutch oven over medium heat and cook until the bacon is golden brown and fat is rendered. Remove the bacon to a plate lined with paper towels.

2. Raise the heat to high, add a tablespoon of canola oil to the fat in the pan and begin browning the meat, in small batches, adding more oil as needed. Remove the browned meat to a bowl and set aside.

3. Add more oil to the pan if needed and add the onions, carrot and celery and cook until soft. Add the garlic and cook for one minute. Return the beef to the pan along with the herbs, stock and wine, season with salt and pepper and bring to a boil over high heat. Cover the pot and place in the oven and cook until beef is fork tender, about 2-3 hours.

4. Remove the beef from the pan to a bowl and strain the cooking liquid through a fine mesh strainer. Place the strained liquid into a medium saucepan, bring to a boil and cook until slightly thickened. Add the beef, bacon, onions and mushrooms to the pan and stir in the chopped herbs, season with salt and pepper to taste.

5. Serve over the pappardelle.