Beef Carbonnade

1 pound. top round, cubed
1 large yellow onion, largely diced
5 cloves garlic, chopped finely
2 carrots peeled and cubed
15 pearl onions
1 lb. Parisian mushrooms, cleaned with stems on
1 TBSP fresh thyme leaves
One bunch fresh parsley, chopped finely
½ cup Applewood smoked bacon
2 TBSP butter
1 TBSP Dijon Mustard
¼ cup clarified butter
2 TBSP butter
One bottle Kasteel beer
One bottle Chimay red beer
½ bottle Cabernet
2 cup reduced veal stock (or beef stock)
Potato Puree
Flour for dusting
Salt and pepper

Season meat salt and pepper, dust in flour lightly. Add clarified butter to pot and sear off meat. Remove meat and add bacon, carrots, yellow onions, pearl onion, garlic and thyme and cook until golden brown and tender. Add ½ bottle of Kasteel, ½ bottle Chimay and reduce down to half. Add wine and meat and cook down by half. Add stock and cook until meat is very tender.  Add mushrooms, butter and mustard. Cook noodles per instructions.

Place noodles in a large rimmed soup bowl. Spoon meat and vegetables over noodles and garnish with parsley. Serve with hot crusty bread and a good ale.