Boeuf Bourguignon

For Boeuf Bourguignonne prepare the marinade. To do this, peel and slice the onion and shallots. Place the meat in a baking dish and add the onion, shallots, thyme, bay leaf and crushed pepper. Pour the wine and oil over it, stir with a wooden spoon and let it marinate, covered, in the refrigerator for 24 hours.The next day, remove the meat from the marinade, drain it and squeeze it a little. Strain the marinade and bring to the boil. Cut off the fat and rind from the bacon and cut it into small sticks.Heat the oil in a Le Creuset roaster and add 40 g of butter. Fry the meat and bacon for a few minutes on all sides and then remove with a slotted spoon.Pour off the fat from the pan and heat 20g of butter in it again. Return the meat without the bacon to the pot, dust with the flour and mix a few times over medium heat. Pour in the hot marinade. Add the thyme and bay leaf and season with salt and pepper. Cover and simmer gently for 2 3/4 hours.Peel the pearl onions and place in a small saucepan with 20g butter, the sugar and 4 to 5 tablespoons water. Cover with aluminum foil and simmer gently for about10 minutes. Then add a tablespoon of cooking liquid from the roaster and roll the onions in it to glaze them.After 2 hours and 45 minutes of cooking, remove the thyme and bay leaf from the roaster.

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