Authentic Beef Bourguignon Recipe Burgundy, France

Name: Beef bourguignon
Prep time: 1 h 30 min
Cook time: 3 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: STEW; 6 oz (170g) chunk of bacon, cut into small cubes; 1 tbsp olive oil; 3 lbs (1,35 kg) beef chuck, cut into 2-inch/5cm cubes; 1 carrot, peeled and sliced; 1 onion, peeled and sliced; 1 tsp salt; ¼ tsp freshly ground black pepper; 2 tbsp flour; 3 cups (720 ml) red wine (a full-bodied young wine like Bordeaux or Burgundy or Chianti); 2 -3 cups (480 - 720 ml) beef stock (preferably homemade); 1 tbsp tomato paste; 2 garlic cloves, mashed (you may choose to add more); 1 sprig thyme (or 1/2 tsp dried thyme); 1 bay leaf, preferably fresh, crumbled; blanched bacon rind; BRAISED ONIONS; 18 -24 white pearl onions, peeled; 1 1⁄2 tbsp unsalted butter; 1 1⁄2 tbsp olive oil; 1⁄2 cup beef stock; salt & fresh ground pepper, to taste; a herb bouquet (4 sprigs parsley, 1⁄2 bay leaf, and ¼ tsp thyme tied in a cheesecloth); MUSHROOMS; 1 lb (450g) mushroom, quartered; 2 tbsp unsalted butter; 1 tbsp oil