1. On the stove, place bacon with 1 tablespoon olive oil in a fireproof casserole 3 or 4 inches deep or a medium soup pot over medium heat.  Sautee until slightly brown.  Remove bacon and set aside.

2. Heat fat and oil until almost smoking.  Cut beef into 2 inch hunks and dry with a paper towel.  Season with salt.  Place a few pieces in the hot oil and brown them on all sides.  Keep them about 2-3 inches apart so they don't steam.  Remove the beef and add it to the bacon.

3. Add the sliced carrots and sliced onion to the pot and brown them.  

4. Return the beef and the bacon back to the pot with the vegetables.  Lower the heat to medium low and sprinkle with 1 teaspoon salt, pepper, and flour.  Stir to combine and cover for 5 minutes.  

5. Stir again and recover for another 5 minutes.  This browns the flour and gets rid of any raw flour taste.

6. Pour in the wine and enough of the beef stock to just cover the meat.  Add tomato paste, garlic, and herbs.  

7. Stir everything to together and bring to a simmer.  Cover the pot and turn the stove to low.  Let it simmer slowly for 2 1/2 to 3 hours.  The meat is done when it is fork tender.

8. After the meat is done, strain the contents into a colander over a large straight sided saucepan.  Wash out the casserole pan or soup pot and return the beef to it. 

9. To skim off the extra fat, place the saucepan on the stove and simmer.  As the liquid heats up the liquid fat will be pushed to the center and can easily be scooped off.  You should have about 2 1/2 cups of sauce thick enough to coat the back of a spoon.  If it is too thick, add more beef stock.  If it is too thin, boil rapidly to reduce it until it thickens.

10. Taste sauce and add more salt and/or pepper if needed.  Pour it over the meat.  

11. Cover the casserole or soup pot and simmer for 3 minutes, basting the meat several times.  If you've made sautéed mushrooms, peas, and/or onions you may wish to add them to the sauce at this time. Sprinkle with parsley right before serving.

To Make Ahead:

1. Complete recipe up to pouring the strained sauce back over the meat in the cleaned casserole or soup pot.  Let it cool and refrigerate up to 3 days.  If freezing, let it cool completely and store in zip lock bags, removing as much air as possible and freeze for up to 4 months. Sprinkle with parsley right before serving.

2. To serve if refrigerated, take off any additional hardened fat and slowly simmer for 20 minutes.  To serve if frozen, thaw in the refrigerator over night or run under water until you can transfer it to your casserole or soup pot.  Simmer for 20 minutes. Sprinkle with parsley right before serving.

1. Melt butter in a skillet over medium heat.  After foam subsides, add mushrooms and toss to coat them with butter.

2. As the mushrooms absorb the butter, the pan will dry.  Stir occasionally for 6 minutes.  The mushrooms with start to brown and then release their juices.

3. Add the sherry and salt.  Let the mushrooms simmer for 5 more minutes, stirring them infrequently.

1. Put butter, salt, and stock in a small pot over medium heat until melted.

2. Pour frozen peas over melted butter and stock.  Stir. Cover for 15 minutes.

1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or a silicone baking mat (like silpat).

2. Whisk egg and water together in a small bowl to create an egg wash.

3. Place a sheet of the thawed puff pastry dough unfolded onto a floured surface.  Brush egg wash over the top of the pastry, sprinkle with salt, pepper, herbs & cheese.

4. With a knife or pizza wheel, cut each dough sheet into 6 equal strips.  Twist each strip and place on the baking sheet.  Pinch them as needed to secure the twist.

5. Bake for 15 to 20 minutes until golden brown.  If you pick up a stick and it droops, bake for 4 more minutes.  Cool on a rack until ready to serve.

Make Ahead:

1. Make these ahead completely and store in a zip lock bag after they have cooled completely.  Before serving, heat them in the oven at 400 degrees for 4 minutes.  Then serve immediately.