1. Thaw the frozen baby onions and pat them dry. Melt the butter in a large skillet over medium heat. Sprinkle the sugar over the melted butter, and then add the onions. Sauté for several minutes until the onions are uniformly brown. Set aside.

2. In a separate skillet, fry the bacon until crisp. Pat off the excess grease, break into small pieces, and set aside.

3. Pat the meat with a paper towel to remove all excess moisture.

4. Pour the flour in a medium mixing bowl and lightly dust the cubed meat, working in batches of 6 or 8 pieces. Shake each piece to remove excess flour.

5. Heat the olive oil in a large skillet over medium-high heat and briefly sauté the meat in batches. To ensure even browning, do not overcrowd the pan. Set the meat aside.

6. Add more olive oil and sauté the mushrooms for several minutes, until softened. Set aside.

7. Sprinkle the meat with salt and pepper then place them in a heavy-bottomed pan over medium-high heat. Add the bacon, wine, broth, tomato paste, and bay leaf, and mix well. Bring to a lively simmer, reduce the heat to medium-low, cover with a tight-fitting lid, and cook for one hour.

8. Add the baby onions, mushrooms, and carrots and continue cooking for another hour, or until the meat is fork tender.

9. Add the thyme.

10. Adjust the wine and seasonings.

11. Serve immediately, or cool to room temperature and store in the refrigerator overnight.

12 Before serving, sprinkle the parsley over the top of the bourguignon and decorate with a small sprig of thyme.