Prep Time: 10 min. Total Time: 2 hours and 40 min. Serves: 8 2 bacon strips, cut into large dice 3 carrots, diced 3 celery stalks, diced 2 onions, diced 1⁄4 cup (60 mL) all-purpose flour 1⁄2 tsp (2 mL) salt Pepper to taste 2 lb (1 kg) lean stewing beef, cut into 2-in. (5 cm) pieces 2 tsp (10 mL) canola oil 1 cup (250 mL) Compliments Beef Broth, 25% Less Sodium 1 1⁄2 cups (375 mL) water 1 cup (250 mL) dry red wine 1 tbsp (15 mL) Compliments Tomato Paste 4 garlic cloves, peeled, whole 1 Compliments Bay Leaf 1 sprig fresh Compliments Rosemary 1 cup (250 mL) red or white pearl onions 1. Preheat oven to 350°F (180°C). In a large ovensafe saucepan or Dutch oven, sauté bacon until fat starts to render. Add carrots, celery and onions and cook until vegetables are tender and fragrant, 5 to 7 min. Remove bacon and vegetables with a slotted spoon and reserve. Discard bacon fat. 2. In shallow dish, combine flour, salt and pepper to taste. Dredge beef in flour mixture until lightly coated. Shake off excess. 3. Add canola oil to saucepan and heat on medium-high. Add beef and lightly brown on all sides, working in batches if necessary. Remove beef from saucepan and add broth, water, wine and tomato paste. Whisk to blend. Return the beef to the pan along with the bacon, vegetables, garlic, bay leaf and rosemary. Cover tightly and braise in the oven for 1 hour.