Beef Bourguignon with Pearl Onions

Remove the bacon. Add small onions to the pan - they will absorb the fat from the bacon.

Add herbs (sage, thyme, parsley) to the meat, two large chopped onions, chopped carrots, garlic, and crushed black pepper. Pour everything with red wine.

We close it and leave it in the fridge overnight.

We take out the meat and set the marinade aside - it will be needed soon. We dry the pieces of meat with a paper towel.

Fry the meat until brown on each side.

Now it's the turn of the marinade. I put the filtered marinade to heat and simultaneously sautéed some vegetables from it.

Pour the meat with heated marinade, add sautéed vegetables and a bouquet garni.

Next, we prepare a 'roux' by melting 4 tablespoons of butter and 4 tablespoons of flour.

Add 'ru' to the pot, mix well, and let it simmer on low heat for 2 hours.

Preparing the filling. Cut the bacon into small pieces. Fry longer on low heat.

We extract the bacon. We throw small onions into the pan — they will absorb the fat from the bacon.

After the onions are browned, we remove them and add chopped mushrooms to the pan, frying for just a couple of minutes.

Add this filling and a spoon of tomato paste to the meat sauce that has simmered for 2 hours. Mix, add salt and pepper to taste, and simmer for another 30 minutes.