Beef Bourguignon

• 1.5 lb – top round beef diced 4cm x 4cm (or any stewing beef cut)
• 6 oz. – double-smoked bacon
• 2 large organic carrots
• 5 oz. – white button mushrooms
• 4 oz. – pearl onions
• 1 Spanish onion
• 1 garlic clove
• 1 Bouquet garni
• 2 whole cloves
• 33 fl oz. – veal or beef stock
• 8.5 fl oz. – red wine – pinot noir
• ¼ cup – flour
• ¼ cup – butter
• 4 tablespoons – olive oil
• ¼ bunch – chopped parsley
• Salt and pepper to taste

Directions:

1. Cut the beef top round meat in dice 4 cm x 4 cm. Peel the Spanish onion & insert the 2 cloves. Peel and cut the carrots in large slices, then peel & smash the garlic clove. Put everything in a stainless pot and cover it with red wine. Set aside in the fridge for 24 hours.
2. Drain the meat from wine, keep the bouquet garni and aromatic condiments (carrot/onion)
3. In a stew pot sauté beef with olive oil until golden brown on each side. Remove meat and sauté aromatic condiments (carrot/onion) for 5 minutes until golden brown. Add beef. Sprinkle sieved flour and cook until golden brown. Add red wine and reduce by ¾. Add stock and bring to a boil with the bouquet garni. Salt and pepper to taste. Cover pot and let cook at a slow simmer for 2 hours.
4. Peel the pearl onions. Braise the pearl onion in water with butter, sugar, and salt.
5. Cut smoked bacon in lardons and sauté in olive oil. Set aside and drain excess oil with a paper towel
6. Wash and dry mushrooms in the same pan you sauteed the bacon.
7. After 2 hours of cooking the meat add bacon, mushrooms, and braised pearl onions. Cook for 20 more minutes or until the meat is tender. Sprinkle chopped parsley.

Bon Appetit!