Boeuf Bourguignonne

Step 1: To marinate beef, place the cubes in a large non-reactive bowl, and add wine, carrot, celery, and onions.

Step 2: Cover and refrigerate for at least 2 hours or overnight.

Step 3: Line both a baking sheet and a large pan with paper towels.

Step 4: Remove the beef from marinade and transfer to prepared baking sheet and pat the meat dry with paper towels.

Step 5: Strain the marinade, reserving separately both the vegetables and liquid.

Step 6: Preheat oven to 350º.

Step 7: To cook the beef, heat a Dutch oven over medium-high heat, and add the bacon and cook until the fat is rendered, and the bacon is crisp, about 5 minutes.

Step 8: Remove the bacon with a slotted spoon to the prepared plate to drain, and pour off all but 1 T of the bacon fat from the pan.

Step 9: Decrease the heat to medium, add 2 T of the canola oil and heat until shimmering.

Step 10: Season the beef with salt & pepper, and sear the beef in two or three batches without crowding until nicely browned on all sides, about 5 minutes, transfer to the prepared baking sheet when done.

Step 11: Add the reserved vegetables from the marinade and cook until they start to color, 5-7 minutes.

Step 12: Sprinkle on the flour and toss again to lightly coat.

Step 13: Cook, stirring constantly, until the flour turns brown, 2-3 minutes.

Step 14: Return the beef to the Dutch oven, and add the reserved marinade liquid and enough stock to barely cover the meat

Step 15: Add the bouquet garni, tomato paste, and garlic to the pan

Step 16: Bring to a boil on high heat. Cover and transfer to the oven.

Step 17: Cook until the meat is tender, 2 1/2 to 3 hours.

Step 18: Meanwhile, to make the garnish, in a large skillet, heat the remaining 1 T oil and butter over medium heat.

Step 19: Add the peeled pearl onions, mushrooms, the remaining sprig of thyme and remaining bay leaf, and season with salt & pepper.

Step 20: Saute until the vegetables are lightly browned and tender, 5-7 minutes, and set aside and keep warm.

Step 21: Remove the bouquet garni from the Dutch oven and discard.

Step 22: Transfer the beef with a slotted spoon to a bowl.

Step 23: In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.

Step 24: Cook the pureed sauce over medium-high heat until the sauce coats the back of a spoon; if needed thin with more stock to achieve consistency, and taste and adjust seasonings

Step 25: Return the beef to the sauce and turn to coat.

Step 26: Remove the sprig of thyme and bay leaf from the mushrooms and onions in the skillet.

Step 27: Add the sauteed mushrooms, onions and reserved bacon to the beef and sauce, and stir to combine.

Step 28: Bring to a simmer over medium heat and cook until warm and the flavors marry and blend, 5-7 minutes.

Step 29: Taste and adjust for seasoning with salt & pepper and serve immediately.