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Adapted from newyorktimes.com
Season beef with 2 teaspoons salt, 1/2 teaspoon pepper and 1 tablespoon Fustini’s Garlic rub. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook bacon over medium-low heat until fat is rendered and bacon is browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in the pot.
Heat oven to 350 degrees. Raise the heat under the pot to medium-high and cook until the fat starts to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef. Reduce heat, if necessary, to prevent burning. Add one tablespoon garlic oil. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
Stir in garlic and tomato paste. Cook for 1 minute. Stir in flour, cook for 1 minute, then slowly add wine, broth, bay leaf and thyme, scraping up brown bits at bottom of the pot. Add browned beef and half the cooked bacon back to the pot, cover, and transfer to the oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through. (Or transfer to slow cooker and simmer on low for 10 hours.)
Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the garlic olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley. Serve with smashed potatoes and roasted green beans.
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