Boeuf bourguignon - beef bourguignon

Ingredients (4 personnes)
1.5 kg beef (for braising) cut in cubes

Marinade:
1 large onion
1 or 2 cloves
1 carrot
6 grains of pepper (much more)
2 soup spoons oil
1 bottle strong burgondy red wine
(100 g of lean bacon)
1 soup spoon of 'marc de bourgogne' (much more)
12 small white onions
20 g butter
1 soup spoon oil
1 soup spoon flour (little more)
1 garlic clove
1 bouquet garni
salt, pepper

Receipe:

Marinade (for 3 to 12 hours, ideally overnight)
cut the meat in cubes of about 5 cm
put in a pot, with the chopped onion, the sliced carrot
the cloves and the grains of pepper. Cover with the oil
and wine. Let rest for 3 h minimum, ideally overnight in a
cool place, stirring every now and then.

Cooking:
place the bacon in a pot of cold water on medium heat.
Bring to a boil, leave on the heat for another 2 to 3 mn.
Remove the beacon, carefully dry it and cut in small dies.
Place in a small bowl, add the marc, put in the fridge until
ready to use.

Separate the meat, the carrots from the rest. Keep the marinade,
throw away the rest of the ingredients.

In the final pot, heat the oil strongly, add the meat (try by little batches), carefully
dried. stir to nicely brown the meat. Sprinkle the flour, mix and
let it get brown on high heat. Add the garlic, the bacon bits and
their juice, let golden for a few minutes.

Cover the meat with the filtered marinade. Add a little water if
need be. Add salt and pepper and the bouquet garni. Simmer for
2 hours on low heat.

Peel the small onions. Place them in a small pot, with the
butter on low heat. Let them get golden for 15 mn, half covered.

15 mn before the end,  add the small onions cooked.

Serve in  a dish with all its sauce, sprinkled with chopped parsley (only decoration).

Serve with boiled potatoes (noodles not too wide).

(suggested wine: Nuit st georges (also for cooking).