Boeuf Bourguignon (Braised Beef with Red Wine Sauce)

1.Heat a large sautoir and add lardons. Render fat and reserve lardons.

2.Caramelize beef cubes in bacon fat, adding additional lard if necessary. Season with salt and pepper.

3.Remove beef cubes from sautoir and reserve. Add diced onions and carrots and cook until caramelized.

4.Add flour or cornstarch and cook 3-4 minutes. Add tomato paste and pince.

5.Add crushed garlic and cook 1-2 minutes.

6.Add red wine and veal stock. Stir well to fully incorporate with flour and vegetables. Bring to a boil and return the beef cubes to the pot. Bring to simmer and add sachet. Simmer until beef is tender, about 2 1/2 hours.

7.For the garnish, blanch, shock and peel pearl onions. Heat a small sauté pan and melt the butter. Add onions and sugar. Cook until onions are glazed. Reserve.

8.Saute mushrooms in canola oil, cooking to evaporate the excess moisture. Season with salt and pepper. Reserve.

9.When beef cubes are tender, degrease braising liquid and add reserved lardons, glazed onions and mushrooms. Adjust the seasoning and sauce consistency. Add brandy and minced parsley.