- For the beef
- 1 ⅕ kilograms Beef (for braising)
- For the marinade
- 800 milliliters Red wine (such as passe-tout-grain)
- 1 onion
- 3 shallots
- 2 sprigs thyme
- 5 stalks parsley
- 2 bay leaves
- 2 Tbsps sunflower oil
- 20 crushed peppercorns
For the beef, slice beef into 4-6 cm (approximately 1 1/2-2 inch) pieces and place in a large bowl. For the marinade, add thinly sliced onions to the bowl with shallots and coarsely chopped peppercorns. Add pomace brandy, oil and red wine. Tie herbs into a bunch with kitchen twine. Add herbs and remaining marinade ingredients to the bowl, mix well, cover the bowl with a plate or plastic wrap and marinate the meat, while stirring frequently, for at least 12 hours.
The next day, pour marinade through a sieve and set aside. Pat meat dry. For the stew, peel onions and cut into cubes. Peel carrots and cut into slices.
Fry pieces of bacon in a roasting pan until golden brown. Add 2 large, diced onions and fry until everything is slightly browned. Remove everything from the roasting pan. Add oil to the roasting pan, sear marinated beef on both sides for about 10 minutes. Add onions and bacon, mix and dust with flour. Add marinade liquid and herb bouquet. Bring to a boil, then reduce the heat, add broth, cover and simmer for about 2 1/2 hours. After about 2 hours of cooking, add 1 tablespoon butter to a pan, fry peeled pearl onions slowly until tender and remove from the pan. Add pearl onions and carrots to the roasting pan. Wipe mushrooms with a paper towel, cut into slices, fry in 1 tablespoon butter in a hot pan and season with salt and pepper. Add mushrooms to the roasting pan. Remove the roasting pan from the oven and let rest. Remove some grease from the top of the beef bourguignon if necessary using a paper towel. Season to taste with salt and pepper. Serve with white bread if desired.