Impossible to resist and perfect for those cold dark evenings. 

 Ingredients:
- 6 oz. bacon, diced
- 3 lbs. beef chuck, cut into 2-inch cubes
- Sel Magique Classic Blend, to taste 
- Black pepper, freshly ground, to taste
- 1 carrot, sliced
- 1 onion, sliced
- 2 tbsp. flour
- 3 cups red wine (preferably a full-bodied Burgundy)
- 2–3 cups beef stock
- 1 tbsp. tomato paste
- 2 cloves garlic, mashed
- 1/2 tsp. thyme
- 1 bay leaf
- 12–15 small white onions, peeled
- 1 lb. button mushrooms, quartered

Instructions:

1. Prepare the Bacon
In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until browned. Remove the bacon and set it aside, leaving the rendered fat in the pot.

2. Brown the Beef
Pat the beef cubes dry with paper towels (this helps them brown). Season with **Sel Magique** and black pepper. Brown the beef in batches in the bacon fat, ensuring each side is nicely seared. Set the browned beef aside with the bacon.

3. Sauté the Vegetables
In the same pot, add the sliced carrot and onion. Sauté for about 5–7 minutes, until softened.

4. Add Flour and Bake
Return the beef and bacon to the pot. Sprinkle flour over the meat and toss to coat. Place the pot uncovered in a preheated oven at 450°F (230°C) for 4 minutes. Toss the meat again and bake for another 4 minutes. This step gives the dish a slight crust.

5. Simmer with Wine and Stock
Remove the pot from the oven and reduce the oven temperature to 325°F (160°C). Add the red wine, enough beef stock to barely cover the meat, tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stovetop, then cover and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender.

6. Prepare Onions and Mushrooms
While the stew is cooking, in a separate pan, sauté the onions and mushrooms in a bit of butter until golden.

7. Combine and Finish
When the stew is done, add the sautéed onions and mushrooms. Simmer for an additional 15 minutes, allowing the flavors to meld. Adjust seasoning with more **Sel Magique** if needed.

8. Serve
Serve hot, garnished with fresh parsley if desired, alongside crusty bread or mashed potatoes.

Enjoy this twist on a classic with the unique flavors of Sel Magique!