Beef Bourguignon
INGREDIENTS
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For the stew
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4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks
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2 tablespoons pork fat or olive oil, plus more if needed
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2 carrots, peeled and halved
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2 onions, peeled and halved
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4 cloves garlic, just crushed
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1/4 cup all-purpose flour
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1 (750ml) bottle red wine
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4 cups beef stock
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1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs)
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For the garnish
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1 tablespoon olive oil, plus more if needed
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6 to 8 slices bacon, cut into lardons
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40 baby onions, peeled
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16 ounces mushrooms
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