8 ounces button mushrooms trimmed and quartered if large
5 strips bacon cut into 1/2-inch pieces
3 lbs. boneless beef rump roast cut into 1-inch pieces
coarse salt and ground pepper
1 clove garlic smashed
1 tablespoon tomato paste
2 tablespoons flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
4 carrots peeled and cut into 1-inch chunks
10 ounces pearl onions peeled
2 tablespoons butter cut into pieces
2 tablespoons parsley chopped (optional)
Preheat oven to 350 degrees. In a 5-quart Dutch oven with a tight fitting lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Generously season beef with salt and pepper. Add 1 tablespoon oil to pot and brown meat, in batches, 2 to 3 minutes per batch (add up to 1 tablespoon oil per batch as needed); transfer to plate. Pour off all but 1 tablespoon oil. Add bacon to pot and cook over medium until brown, 5 to 6 minutes. Add tomato paste, cook until fragrant, 30 seconds. Add flour, cook 30 seconds, Add wine, stock, bay leaf, garlic, and meat.
Bring to a boil, cover and transfer to oven. Cook for 1 1/2 hours. Remove from oven and add carrots and onions. Return to oven and cook until meat is very tender and vegetables are tender, about 2 to 2 1/2 hours. 15 minutes before end of cooking remove, add mushrooms to pot. Remove from oven and stir in 1 tablespoon butter. Serve topped with parsley, if using.