Boeuf Bourguignon

Ingredients

• 3 cups dry red wine
• 2 cups beef stock
• 1/4 cup Marc de Bourgogne (or 2 tablespoons brandy, plus 2 tablespoons grappa, or 1/4 cup brandy)
• 1 large onion, peeled and cut in quarters
• 2 carrots, peeled and cut in large chunks
• 4 garlic cloves, peeled and sliced
• 12 parsley stems
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 10 black peppercorns
• 4 whole cloves
• 4 allspice berries
• 1 bay leaf
• 3 pounds well-marbled beef chuck, cut into 2-inch pieces
• 1/2 pound slab bacon
• 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 pound pearl onions, carefully peeled
• Pinch sugar
• 1 pound white mushrooms, cleaned (used the smallest ones you can find)
• 1 tablespoon flour
• 1/4 cup very finely minced fresh parsley leaves (no stems)

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