Ingredients:
2.2 lbs beef chuck (paleron, macreuse, or neck cuts)
10.5 oz carrots (about 3 medium carrots)
5.3 oz onions (about 1 large onion)
1 bouquet garni (a bundle of herbs – typically thyme, bay leaf, and parsley)
2 garlic cloves
6 ⅓ cups red Burgundy wine (1.5 liters)
3 whole cloves
1 ¼ cups veal stock (30 cl)
2 ½ tablespoons all-purpose flour (20 g)
2 tablespoons sunflower oil (3 cl)
Fine salt and freshly ground black pepper
3.5 oz smoked bacon or pancetta
3.5 oz pearl onions or small white onions
3.5 oz white button mushrooms (Champignons de Paris)
1 teaspoon granulated sugar (5 g)
2 tablespoons unsalted butter (30 g)
¼ bunch flat-leaf parsley
Preparation:
First step
1-Trim the beef if necessary and cut it into evenly sized pieces.
2-Prepare the aromatic garnish (carrots, onions, garlic):
- Peel and cut the carrots and onions into uniform cubes.
- Peel and remove the germ from the garlic cloves.
- Make a bouquet garni using thyme, bay leaf, and parsley stems (save the parsley leaves for garnish).
3-Marinate the beef with the aromatic garnish in the red wine overnight in the refrigerator.
4-The next day, drain the meat and the garnish, keeping the wine aside.
Second step
5-In a hot Dutch oven (or large heavy pot), heat the sunflower oil. Season the beef lightly with fine salt.
- Sear the beef on all sides until browned (about 1 minute per side). Turn them carefully — the goal is to sear, not boil.
6-Once all pieces are seared, add the aromatic vegetables back into the pot. Let cook for a few minutes, then sprinkle in the flour. Stir and cook for a few more minutes to coat and slightly toast the flour.
7-Add the reserved red wine, veal stock, and about 1 ¼ cups (30 cl) of water. Bring to a boil, then reduce heat to low and simmer gently for 3–4 hours, covered.
8-Meanwhile, peel and quarter the mushrooms.
- Cut the smoked bacon into lardons (small sticks or cubes).
- Cut the pearl onions into petal-like segments.
Third step
9-In a small pan, glaze the onions: Add a splash of water, sugar, 20 g of butter, and a pinch of salt. Cook gently until tender and slightly shiny.
10-Blanch the bacon lardons briefly in boiling water, then drain. Sauté in a pan with 10 g of butter until golden. Set aside on paper towels.
- In the same pan, sauté the mushrooms until browned. Set aside.
11-Once the beef is fully cooked and tender, remove it from the pot.
- Strain the sauce through a fine sieve (chinois).
- If the sauce is too thin, reduce it over medium heat until it reaches a nice consistency.
- Adjust seasoning with salt and pepper to taste.
12-Finely chop the parsley leaves.
13-To serve: Start by plating the vegetables and sauce, then arrange the meat on top. Finish with the sautéed mushrooms, lardons, and a sprinkle of fresh chopped parsley.
