Boeuf Bourguignon

3 cups dry red wine

2 cups beef stock

1/4 cup Marc de Bourgogne (or 2 tablespoons brandy,

plus 2 tablespoons grappa, or 1/4 cup brandy)

1 large onion, peeled and cut in quarters

2 carrots, peeled and cut in large chunks

4 garlic cloves, peeled and sliced

12 parsley stems

1 teaspoon dried thyme

1 teaspoon dried rosemary

10 black peppercorns

4 whole cloves

4 allspice berries

1 bay leaf

3 pounds well-marbled beef chuck, cut into 2-inch pieces

1/2 pound slab bacon

6 tablespoons unsalted butter, plus 1 tablespoon softened

unsalted butter

1 tablespoon olive oil

1 tablespoon tomato paste

1 pound pearl onions, carefully peeled

Pinch sugar

1 pound white mushrooms, cleaned (used the smallest ones

you can find)

1 tablespoon flour

1/4 cup very finely minced fresh parsley leaves (no stems)

In a large bowl, combine the red wine, beef stock, brandy,

onion, carrots, garlic, parsley stems, thyme, rosemary,

peppercorns, cloves, allspice, and bay leaf. Stir well to

blend. Add the beef, and stir. Refrigerate, covered, overnight.

The next day drain the beef, reserving the marinade and vegetables

separately. Pat the beef dry with towels, and season it well

with salt and pepper. Preheat oven to 275 degrees.

Cut the slab bacon the long way into 1/4-inch-thick slices;

then cut these slices into lardons that are 1/2-inch long.

Cover the lardons with cold water, bring to a boil, turn down

the heat, and simmer for 3 minutes. Remove the lardons and

reserving.

Add 2 tablespoons of butter and 1 tablespoon of olive oil to a

large Dutch oven set over medium heat. Dry off the lardons,

add them to the Dutch oven, and cook stirring often, until they

are golden. With a slotted spoon transfer the lardons to paper

towels to drain.

In the same Dutch oven, over high heat, brown the drained and

dried-off beef in the remaining bacon fat, in batches so the

meat browns evenly. When you are done, pour off all but

1 tablespoon of fat. Return all of the browned beef to the pot.

Add the vegetable and herb mixture reserved from the marinade,

and cook over medium-high heat, stirring, for 5 minutes.

Add the reserved marinade liquid and tomato paste. Bring the

liquid to a boil, and taste it for seasoning. Cook in the oven,

covered for 3 hours.

After 3 hours, Remove meat and strain sauce. Skim the fat from

the stew.

Make the vegetable garnish: Place the pearl onions in a skillet,

cover them with water, add 1 tablespoon of butter, the sugar,

and salt and pepper to taste. Simmer the onions over medium-high

heat until they are almost tender. and raise heat to high, and

reduce the cooking liquid to 2 tablespoons. Continue to cook

the onions, shaking the pan over the heat, until the onions are

golden brown and glazed.

In another skillet set over medium-high heat, melt 3 tablespoons

of butter; add the mushrooms. Add reserved lardons and salt and

pepper to taste. Cook mixture, tossing often, for 7 minutes,

or until golden brown.

Meanwhile, prepare the beurre manie: Cream together 1 tablespoon

of softened butter with 1 tablespoon of flour. Roll the mixture

into pieces the size of peas.

Add the cooked onions and mushrooms to the stew. Bring the liquid

to a simmer, and add enough beurre manie, bit by bit, stirring

constantly, to lightly thicken the sauce.

Divide the boeuf bourguignon among 6 dinner plates. Serve

immediately.