Name: Boeuf a la Bourguignon
Yield: 6
Ingredients: Beef; 3 oz fatty bacon, cut into small pieces, or about 3 tbsp olive oil; 2-1/2 lb beef chuck, trimmed of excess fat and cut in 2-inch squares; 2 onions, peeled, root end discarded and sliced lengthwise (from pole to pole, not around the equator); 2 tbsp flour; 2 to 3 cups of Burgundy wine (or other dry red wine); 2 to 3 cups good quality beef stock; Salt and freshly ground black pepper to taste; Bouquet garni of bay leaf, stalk of celery, parsley, and thyme, tied with kitchen twine or wrapped in cheesecloth; 2 garlic cloves, crushed with salt; Garnish; 12 to 18 small white pearl onions, peeled and brown-braised in stock (see recipe below); 1/2 lb quartered small mushrooms, sautéed in butter; Croutons of fried French bread dipped in finely chopped parsley