1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
Salt and pepper
4 bacon strips
3 tablespoons unsalted butter
1 pound mushrooms, trimmed, halved if medium or quartered if large
1 ½ cups frozen pearl onions, thawed
1 tablespoon sugar
⅓ cup all-purpose flour
4 cups beef broth
1 (750-ml) bottle red Burgundy or Pinot Noir
5 teaspoons cornstarch
3 T water
1 tablespoon tomato paste
2 onions, chopped coarse
2 carrots, peeled and cut into 2-inch lengths
1 garlic head, cloves separated, unpeeled, and crushed
½ teaspoon black peppercorns
20 button/white mushrooms, rinsed
10 sprigs fresh parsley, plus 3 tablespoons minced
6 sprigs fresh thyme
1. Toss beef and 1½ teaspoons salt together in bowl and let stand at room temperature for 30 minutes.
2. Adjust oven racks to lower-middle and lowest positions and heat oven to 500 degrees. Place bacon strips, beef scraps, and 2 tablespoons butter in large roasting pan. Roast on lower-middle rack until well browned and fat has rendered, 10 to 20 minutes.
3. While bacon and beef scraps roast, toss mushrooms, pearl onions, remaining 1 tablespoon butter, and sugar together on rimmed baking sheet. Roast on lowest rack, stirring occasionally, until moisture released by mushrooms evaporates and vegetables are lightly glazed, 15 to 20 minutes. Transfer vegetables to large bowl, cover, and refrigerate.
4. Remove roasting pan from oven and reduce temperature to 325 degrees. Mix water and cornstarch together in a small bowl. Sprinkle flour over rendered fat and whisk until no dry flour remains. Whisk in broth, 2 cups wine, , tomato paste, and anchovy paste until combined. Add onions, carrots, garlic, peppercorns, mushrooms, parsley sprigs, and thyme to pan. Arrange beef in single layer on top of vegetables. Add water as needed to come three-quarters up side of beef (beef should not be submerged). Return roasting pan to oven and cook until meat is tender, 3 to 3 1/2 hours, stirring after 90 minutes and adding water to keep meat at least half-submerged.
5. Using slotted spoon, transfer beef to bowl with mushrooms and pearl onions; cover and set aside. Strain braising liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in remaining wine and let cooking liquid settle, 10 minutes. Using wide shallow spoon, skim fat off surface and discard.
6. Transfer liquid to Dutch oven and bring mixture to boil over medium-high heat. Mix water and cornstarch together in a small bowl. Simmer briskly, add cornstarch mixture, stirring occasionally, until sauce is thickened to consistency of heavy cream, 15 to 20 minutes. Reduce heat to medium-low, stir in beef and mushroom-onion garnish, cover, and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste. Stir in minced parsley and serve. (Stew can be made up to 3 days in advance.)