Technical Stages :

• Chop the carrot and onion in large mirepoix.
• In a stewpan, heat a bit of oil and add cuts of beef to slightly brown them.
• Add the flavoured garnish and sweat it for a few minutes as you frequently stir.
• Dredge the mixture and roast for a few minutes in the oven.
• Mix to incorporate the flour and drizzle with the red wine then with the veal stock. Add crushed or chopped garlic and the bouquet garni.
• Heat covered in warm oven (180°C/356°F) for about 2 hours.
• Meanwhile, glaze and brown the pearl onions.
• Blanch the lardons for a few minutes. Drain and brown them in a non-stick frying pan. Remove from the pan and do the same with button mushrooms which have been sliced crosswise.
• While cooking, stir occasionally so that the mixture does not stick to the bottom
• When finished, remove the stewpan from the oven.
• Decant the pieces of meat and place them in a bowl.
• Return the sauce to a boil. Adjust the seasoning.
• Add the garnish to the pieces of meat.
• Strain the sauce in a chinois or fine sieve. Keep warm in a bain-marie.