Instructions
Step-by-step method
1
Render the lardons in a 6-litre Dutch oven over medium heat, cook the bacon until golden and the fat has rendered, about 8 minutes
2
Pat the beef dry, blot every cube with paper towels, season generously with salt and pepper
3
Sear the beef in batches over medium-high heat until a deep mahogany crust forms on at least two sides, about 3 minutes per side
4
Sweat the aromatics, drop the heat to medium, add the onion, carrots, and garlic to the pot and cook for 6 minutes, stirring, until glossy and starting to catch
5
Build the roux, return the beef and the lardons to the pot, sprinkle the flour over everything and stir for 2 minutes so the raw flour taste cooks out
6
Deglaze with the whole bottle, pour in all 750 ml of wine, scraping every brown bit off the bottom with a wooden spoon, add the stock and the bouquet garni
7
Braise low and slow, bring to a bare simmer, cover, and transfer to a 325°F / 165°C oven for 2 hours 30 minutes
8
Glaze the pearl onions, melt 1 tbsp butter in a small skillet, add the pearl onions, sugar, and a splash of water, cover and cook 10 minutes, then uncover and swirl until the onions are glazed and browned in patches, about 5 more minutes
9
Sauté the mushrooms, in the same skillet, melt the remaining butter over high heat, add the mushrooms in a single layer and leave them alone for 3 minutes before stirring, season with salt at the end
10
Finish, fish out the bouquet garni, if the sauce feels thin, lift the meat out and reduce the liquid over medium-high heat for 5–10 minutes until it coats the back of a spoon, stir in the pearl onions and mushrooms, taste for salt, and finish with parsley
