Preheat the oven to 300
In a duch oven cook (or a large skillet, which I use for more surface to brown then transfer to the dutch oven as done for the braising) bacon until crisp, remove to plate lined with paper towels to drain.
Add olive oil to the pot the bacon was cooked in. Toss beef cubes with sriracha salt and pepper
Brown in batches in the hot oil, removing to a plate when brown
Off heat add brandy and ignight until flames end
Add the carrots, onions and garlic and cook about 15 minutes, add the burgundyvwine and bring to a boil, reduce by 1/2
Add tomato paste broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer
Add the beef back, cover with a tight lid and place in the oven until meat and vegetables are very tender, 1 1/2 hours to 2 hours
Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender
Add to beef when it's done
Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl.
On top if the stove bring the finished stew to a simmer, slowly stir in butter/flour paste, reduce heat to a low simmer and cook, stirring 5 miunutes
Add parsley and green onions
Serve in bowls garnish with more parsley and green onions
Serve with crusty bread, mashed potaos or rice
