Boeuf Bourguignon

Ingredients:

• 1.1 kg flat iron or tri-tip steak, cut into 4 cm cubes.
• 6 thick slices bacon, finely chopped
• 2 medium carrots, diced
• 2 medium onions, diced
• 1 sprig of fresh thyme
• 1 bay leaf
• 2 cloves of garlic
• 1 sprig of fresh parsley + extra for serving
• 10 cm celery stalk
• 3 tbsp. flour
• 1 tbsp tomato paste
• 0.5 cups brandy
• 2 cups dry red wine, such as Burgundy or Côte du Rhône
• 2 cups beef broth
• 2 tablespoons unsalted butter
• 3/4 cup pearl onions, peeled
• 1 teaspoon of sugar
• 1 cup champignons, cut into 4 pieces

Preparation:

1. Preheat oven to 160°C.
2. Heat a 6-8-quart dutch oven over medium heat; add the bacon and fry briefly. Transfer with a slotted spoon to a large plate, reserving the rendered fat in the pan.
3. Pat the beef dry with paper towels and season with salt and black pepper. Place the cubes of meat in the casserole dish in a single layer (or in batches) and cook for 3-5 minutes, until browned on all sides. Transfer with a slotted spoon to the plate with the bacon.
4. Add the carrots and onions to the pot and cook until soft and lightly browned, 7-8 minutes. Season with salt and pepper. Meanwhile, prepare the "bouquet garni": tie the thyme, bay leaf, garlic, parsley, and celery together with kitchen string (press the garlic against the celery stalk).
5. Return the bacon and beef to the pot. Add the flour and stir for a few minutes, until the meat is coated. Add the tomato paste. Pour in the brandy and cook until reduced by half, about 5 minutes. Then pour in the red wine and cook until reduced by half again, about 10 minutes. Add the broth and bouquet garni to the pot and bring to a gentle simmer. Stir gently, then cover and place in the oven; cook, stirring occasionally, until the meat is tender, about 1.5 hours.
6. Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until lightly softened, about 2 minutes. Add the sugar and 1/4 cup water; simmer until the water evaporates and the onions are golden brown, about 5 minutes. Add the mushrooms; cook until golden brown, 3 to 4 minutes. Season with salt and black pepper; set the skillet aside.
7. Using a slotted spoon, remove the meat from the pot. Let the sauce sit for a few minutes, then skim off the fat from the surface and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper to taste, and sprinkle with parsley. The flavor of the dish is best revealed the next day.
   
   
   This dish is paired with red wine made from Zinfandel grapes.