Recipes

"Cut the beef into 1 to 1 1/2-inch cubes.

Place it in a large mixing bowl.

Add the wine, marc, bouquet garni, a few peppercorns, and 1 tablespoon of the oil.

Set aside to marinate for at least 2 hours.

Peel and chop the large onions and the carrots.

Remove the rind from the bacon and cut the meat into 1 by 1/4-inch pieces.

Plunge the bacon pieces into a saucepan of boiling water and blanch for several seconds.

Drain and pat dry.

Remove the beef from the marinade with a slotted spoon and drain on paper towels.

Reserve the marinade.

Melt 2 tablespoons of the butter with the remaining oil in a large Dutch oven.

Add the bacon and sauté until lightly browned, remove and set aside.

Add the beef to the pan, in two batches if necessary, sauté on all sides, and season with salt and pepper.

Remove from the pan.

Add the carrots and onions to the pan and sauté until tender.

Return the meat and the bacon to the pan.

Add the marinade and bouquet garni.

Bring to a boil, add the garlic clove (unpeeled but lightly crushed).

Cover and simmer over low heat for 2 1/2 hours.

Peel the pearl onions.

Melt the remaining butter in a skillet.

Add the onions and sauté quickly over medium-high heat without browning.

Set aside.

When the meat has finished cooking, remove it and the bacon pieces from the cooking liquid with a slotted spoon.

Strain the liquid through a sieve and stir in the sugar cube.

Return the sauce to the pan with the meat and the bacon.

Add the sautéed pearl onions and warm until sauce, onions and meat are heated through.

Serve with steamed potatoes and croutons sautéed in butter."