Beef Bourguignon

1. Heat a heavy pot with a lid over medium heat and add the bacon. Cook until crispy and remove with a slotted spoon. Set aside.

2. Season the beef with salt and pepper to taste. Toss the seasoned beef in flour just to coat.

3. Heat the pan with the bacon fat over medium heat, adding a splash of grapeseed oil if the pan seems a bit dry. Sear the beef in batches until caramelized on each side. Remove from the pan and set aside.

4. Stir in the pearl onions and mushrooms, and cook until caramelized, 6 to 7 minutes.

5. Add the garlic and tomato paste and cook an additional minute.

6. Deglaze the pan with the brandy, scraping free any browned bits, known as fond. Reduce the brandy by half.

7. Add the herb bundle, seared beef, wine and stock to the pot. Bring to a boil, and then reduce the heat to a simmer. Cover and cook until the beef is tender, about 2 hours.

8. Half an hour before the beef stew is done, mix in the carrots and cook until tender.

9. Remove the bouquet garni and discard. Stir in the parsley and reserved bacon, and season with salt and pepper to taste.

Notes:

• The best way to peel pearl onions is to quickly blanch them in a pot of boiling water for about 30 seconds. Transfer to a bowl of ice water, drain and let the peeling begin. Tip: Use a paring knife to get the job done.
• A bouquet garni is an herb bundle that simmers in a soup or sauce to impart its aroma to the dish. It is then removed before eating. Make a bouquet garni by bundling 3 bay leaves, 3 sprigs of fresh parsley and 1 sprig of fresh thyme and securing them with kitchen twine.