MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
Bring wine to a boil in a saucepan over high heat. Flame off the alcohol. Cool completely.
2
Marinate beef, carrot slices, and onion slices in the cooled wine for 24 hours.
3
Drain the solids from the marinade, reserving the wine. Separate the meat from the vegetables.
4
Heat some oil in a saucepan over high heat. Brown the meat in small batches, adding more oil as necessary. After all the meat is browned, brown the reserved vegetables in oil for about 4 minutes.
5
Preheat oven to 200°C. Drain any fat from the saucepan and return the meat, vegetables, and wine to it. Bring to a boil. Skim any scum that forms. Add bouquet garni and garlic, season with salt and pepper, cover, and place in the oven. Cook for about 2-1/2 hours until the meat is tender.
6
About 30 minutes before the meat is done, place the bacon in a saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain well. Placebacon in a frying pan over low heat and cook until it starts to brown. Drain on absorbent paper. Keep warm.
7
Cook the mushrooms in a frying pan over medium heat with a little water until tender. Salt and pepper to taste. Keep warm.
8
Place the pearl onions in a small saucepan with the butter and sugar over high heat. Cover the onions and bring to a boil. When the onions are tender and the water has evaporated, caramelize the onions a small amount. Add the vinegar and cook until it has evaporated fully. Keep warm.
9
When the meat is cooked, separate it from the sauce and vegetables. Purée the sauce and vegetables with a hand blender. Return the meat to the sauce and keep warm.
10
Divide the meat and sauce on the serving plates. Sprinkle the cooked bacon and mushrooms over the meat. Serve the onions on the side.
Prep time 
