Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 1/2 cup plus 3 tablespoons grapeseed oil or another neutral oil, divided; 2 pounds 3 ounces beef for stew, cut into 1 1/2-inch cubes; 1 bouquet garni (thyme sprigs, bay leaf, and parsley sprigs wrapped in a leek leaf and tied with kitchen twine); 4 garlic cloves, crushed (skins removed, if desired); 7 tablespoons all-purpose flour; 2 quarts dry Burgundy red wine; 2 1/4 cups fond de veau (alternatively, reduce 1 quart 2 ounces low-sodium beef stock by half); Kosher salt, to taste; Ground white pepper, to taste; 3 tablespoons unsalted butter; 1/2 cup water; 2 tablespoons plus 1 teaspoon granulated sugar; 10 1/2 ounces pearl onions; 10 1/2 ounces bacon, sliced crosswise; 8 3/4 ounces button mushrooms, peeled and sliced; Steamed potatoes or cooked pasta, for serving