Beef Burgundy, homemade pappardelle noodles

This particular bacon doesn't render much fat. The fat is used to sear the chuck roast.

Seared in three stages careful to avoid overfilling the pot. Just enough to cover the bottom of the pot each time.

Portobello, ↑ the gills removed only because I don't like them.

Shiitake, ↓ the stems removed because they're tough.

I could have sworn I put the package of mixed mushrooms in the trolly but apparently I did not.

Thyme. It's a pain in the butt to strip. People usually tie it into a bundle then remove it as a tea bag.

This is fried in the pan after the mushrooms are seared to change the raw flavor to something more complex.

Obviously original recipes call for Burgundy wine. You can use whatever you like.

Two of these cartons were used. That equals one gallon.

Apparently I didn't put the carrots in the trolly. I don't care. I eat enough of those raw. You won't see potatoes in this recipe.

I used two baskets of raw pearl onions and one bag of frozen (already peeled) and it could have taken more.

One egg, 75% semolina flour, 25% bread flour.

Bacon and beef and mushrooms seared in the pot separately, then tomato paste added to the pot to brown a little bit. Herbs added at this point.

Deglazed with wine.

Beef stock added,

All the bacon, beef, mushrooms added back to the pot.

Beef, bacon and mushroom stewed for a few hours until the beef is nearly soft, then the remaining vegetables added until done. 

The whole thing is staged. Items salted slightly at each stage (except bacon, of course)

Some people flour the beef and that's enough to create thickened sauce.

Others do not.

I added cornstarch at the end to turn watery sauce a bit thicker. 

Quite a lot of this was frozen.