Comment: Bourguignon beef is not necessarily marinated, but it's so much better and so little more work than it is worth it. There is no point marinating less than 6 hours. Ideally 24 to 48 hours. If burgundy brandy (marc de Bourgogne) is not available, it can be replaced by cognac or grappa. It may be difficult to find small fresh white onions, but one can find suitable ones in frozen packs.
As Bourguignon beef is still better warmed up the next day, it is possible to cut the recipe at the end of cooking meat and finish the next day. Simmer the meat with some boiling otherwise it does not cook. As for lardons, see this link: lardons.
1 to 1.2 kg of beef (for braising) cut into cubes
1 large onion cut into large blades
2 or 3 cloves (stuck in a large piece of onion)
3 or 4 crushed garlic cloves
1 carrot sliced
1 tsp peppercorns slightly crushed
5 or 6 sprigs of parsley, keep the leaves for decoration (opt)
1 bouquet garni (thyme, rosemary, bay leaf)
2 tablespoons of EVOO
1 bottle of strong red Bordeaux wine (Cahors)
1 dl of Marc de Bourgogne
2 dl good veal stock
100 g lean bacon
20 small white onions
1 tablespoon of tomato puree
200 to 300 g sliced mushrooms
20 g of butter
1 tablespoon oil
2 heap tablespoons flour
Marinate the meat (for 24 hours, and even up to 48 hours) cut into cubes about 4 cm in a saucepan with all the elements of the marinade.
Add 2 tablespoons of EVOO and cover with wine and marc.
Let stand for a minimum of 24 hours, in a cool place, stirring occasionally.
On the one hand, separate the meat, and on the other carrots, onions, garlic and bouquet garni (including bay leaf, parsley) and keep the marinade. Note, I also keep the cloves and the peppercorns that I put in a tea ball.
In the Dutch oven, heat the oil thoroughly, add the meat (in small batches), carefully dried. Stir to brown the meat. Reserve the meat.
Reduce heat, then add carrots, onions, garlic, deglaze and allow to sweat a few minutes. Return the meat to the casserole, sprinkle with the flour, cook a few minutes stirring well then add the bouquet garni and the tea ball if necessary.
Cover the meat with the marinade and the veal stock. Add salt.
Simmer covered for 2 hours or more over medium heat or until meat is cooked.
Add water during cooking if necessary.
Possibly the next day or right after:
Cut the bacon into lardons. Sauté them briefly in a fry pan and set aside.
Keep the fat if there is some to sauté the mushrooms.
Meanwhile, peel the small onions. Place them in a small saucepan, with the butter, 1 or 2 pinches of sugar and a little water over low heat. Let them blond for about 15 minutes, half covered, until all the liquid is evaporated.
Sauté the mushrooms in a little butter or bacon fat.
15 minutes before the end, add the cooked onions, mushrooms, bacon and tomatoe puree in the meat, and remove the bouquet garni. Check the seasoning (salt).
Serve in a dish with all its sauce, sprinkled with chopped parsley (only decoration).
Serve with boiled potatoes or noodles or mashed potatoes.