FOR BROWNING BEEF
6 ounces slab bacon (or 6 thick strips bacon), cut into 1/2-inch lardons
3 pounds boneless chuck, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1 cup of beef stock

FOR AROMATICS
2 tablespoons olive oil
1 medium onion, peeled and coarsely chopped (1 1/2 cups)
4 large garlic cloves, peeled and minced (2 tablespoons)
12 ounces cremini mushrooms, trimmed, wiped clean, and halved

FOR THE STEW
2 tablespoons all-purpose flour, plus more if needed
1 tablespoon Dijon mustard
2 cups beef stock
2 cups red wine
7 sprigs fresh thyme
2 small dried bay leaves
FOR GARNISH VEGETABLES
1 pound new potatoes or fingerlings, halved lengthwise (quartered, if large)
12 ounces cipollini onions, blanched and peeled

FOR SERVING
1/2 cup grated horseradish root (grated on the small holes of a box grater)
1 tablespoon white vinegar
1 pound egg noodles, cooked according to package instructions
1 to 2 carrots, peeled and cut into fine julienne (about 1 tablespoon per serving)
2 tablespoons coarsely chopped fresh dill