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1
In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley stems, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf.
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2
Stir well to blend.
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3
Add the beef, and stir.
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4
Refrigerate, covered, overnight.
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5
The next day drain the beef, reserving the marinade and vegetables separately.
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6
Pat the beef dry with towels, and season it well with salt and pepper.
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7
Preheat oven to 275 degrees.
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8
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.
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9
Cover the lardons with cold water, bring to a boil, turn down the heat, and simmer for 3 minutes.
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10
Remove the lardons and reserving.
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11
Add 2 tablespoons of butter and 1 tablespoon of olive oil to a large Dutch oven set over medium heat.
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12
Dry off the lardons, add them to the Dutch oven, and cook stirring often, until they are golden.
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13
With a slotted spoon transfer the lardons to paper towels to drain.
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14
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.
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15
When you are done, pour off all but 1 tablespoon of fat.
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16
Return all of the browned beef to the pot.
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17
Add the vegetable and herb mixture reserved from the marinade, and cook over medium-high heat, stirring, for 5 minutes.
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18
Add the reserved marinade liquid and tomato paste.
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19
Bring the liquid to a boil, and taste it for seasoning.
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20
Cook in the oven, covered for 3 hours.
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21
After 3 hours, Remove meat and strain sauce.
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22
Skim the fat from the stew.
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23
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.
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24
Simmer the onions over medium-high heat until they are almost tender.
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25
and raise heat to high, and reduce the cooking liquid to 2 tablespoons.
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26
Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed.
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27
In another skillet set over medium-high heat, melt 3 tablespoons of butter; add the mushrooms.
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28
Add reserved lardons and salt and pepper to taste.
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29
Cook mixture, tossing often, for 7 minutes, or until golden brown.
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30
Meanwhile, prepare the beurre manie: Cream together 1 tablespoon of softened butter with 1 tablespoon of flour.
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31
Roll the mixture into pieces the size of peas.
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32
Add the cooked onions and mushrooms to the stew.
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33
Bring the liquid to a simmer, and add enough beurre manie, bit by bit, stirring constantly, to lightly thicken the sauce.
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34
Divide the boeuf bourguignon among 6 dinner plates.
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35
Serve immediately.
