4 oz. (250g) thick bacon, cut into strips
4 lbs (2kg) stewing beef, cut in 2-inch cubes
2 onions, sliced
2 carrots, sliced
3 T flour
1 bottle Burgundy wine (Pinot Noir can be substituted, if needed.)
2 c beef stock
1 lb (1/2kg) mushrooms
3 T olive oil
1 clove garlic, crushed
1 ½ lb (750 g) baby onions
2 T butter
2 T sugar
4 lbs (2kg) potatoes
1/4 cup melted butter
Chopped parsley or fresh thyme, for garnish

You will also need:
Dutch oven or soup pot
Small pan
Large pot

Brown the bacon in a Dutch oven or soup pot.  When crisp, remove the bacon from the pan.  In the same oil, brown the meat on all sides.  (Do this in batches.)  Set aside in a separate bowl.

In the same pot, sauté the sliced onions and the carrots.  When the onions are softened, add back in the bacon and the meat.  Mix together.  Sprinkle the flour on top.  Mix well to coat the meat.  Brown the flour.  When the flour is browned, add the bottle of wine.  Add the beef stock.  Cover and bring to a simmer.  Lower the heat and allow to cook for at least two hours, stirring every once in a while.  Be sure to skim off any foam or fat that rises to the top.  Meanwhile, wash and quarter the mushrooms.  Sauté them in a small pan, with some olive oil and garlic.  Remove from the heat and set aside.  In a small saucepan, parboil the baby onions with their skins on in a drop of water for a minute or two.  This will help with peeling.  Peel the onions.  Melt 2T butter in a saucepan and coat the onions.  Mix in the sugar, cover and cook for 20 minutes over low heat.  Remove from the heat and set aside.  Cook the potatoes in a large pot by covering in salted water and bringing to a boil.  Cover, reduce the heat and cook until tender.  Allow the potatoes to cool down and then peel them.  Set aside and keep warm.  When the bourguignon is almost ready, stir in the mushrooms and baby onions and taste for seasoning.  Melt the remaining ¼ cup butter and pour over the warm potatoes.  Sprinkle with parsley or thyme.  Serve the beef bourguignon with the boiled potatoes.  A mesclun salad is really all you need with this.  Serves 6-8.

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