Berezina's Beef Bourguignon

Ingredients for 6 servings:

• 1.2 kg beef, for braising
• 200 g bacon, fresh
• 2 large onions
• 300 g onion(s) (small pearl onions), not pickled!
• 300 g mushrooms
• 30 g flour
• 20 cl vegetable broth or veal stock
• 1 tbsp oil
• salt and pepper
• 1 bottle of wine, red Burgundy (e.g. Passetoutgrain)
• 1 onion(s)
• 5 cl Cognac or Marc de Bourgogne
• 3 shallots
• 1 sprig(s) of thyme
• 5 sprigs of parsley
• 2 bay leaves
• 2 tbsp oil
• 20 peppercorns

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

needs one night to marinate

The night before, cut the beef into 5 cm pieces, place in a large bowl, add the finely sliced ​​onions, shallots, and chopped peppercorns, and pour over the wine, oil, and Marc de Bourgogne or cognac. Cover with cling film and let the meat marinate for 12 hours, turning frequently. The next day, strain the marinade through a sieve, set aside, and pat the meat dry. Fry the bacon pieces in a pan until golden brown, add the 2 large, finely chopped onions, let everything brown lightly, and remove from the roasting pan. Add oil to the roasting pan and sear the meat for 10 minutes. Add the onions and bacon, dust with flour, and mix well. Add the marinade liquid, thyme, bay leaf, and parsley, and bring everything to a boil. Reduce the heat and simmer with the lid on for 2 1/2 hours. Add the peeled pearl onions to a pan with 10g of butter and cook them gently until tender. Set aside. Wash and dry the mushrooms, then fry them in a hot pan with 10g of butter until the liquid has evaporated. Season with salt and pepper. Remove the roasting pan from the heat and let it rest for a while. Then remove the fat from the sauce and add more salt and pepper if necessary. Add the mushrooms and onions and simmer for another 30 minutes. Side dish: boiled potatoes.