Beef Bourguignon with Flank Steak Recipe

Ingredients

• 250 g pancetta (about 3 slices 1 cm thick), cut into cubes
• Olive oil
• 1 kg beef flank, cut into large cubes
• 1 Spanish onion, finely chopped
• 5 large carrots of Nantes, cut in half lengthwise then in thick slices
• 3 garlic cloves, finely chopped
• 2 tablespoons flour
• 1/2 cup Irish red beer by Brasserie Mille Iles (or other red beer)
• 750ml of light red wine from Burgundy
• 2 large bay leaves
• 1 tablespoon fresh thyme
• 1 tablespoon tomato paste with herbs
• 1 to 2 cups of beef broth
• 2 tablespoons butter
• 1 tablespoon olive oil
• 350 g pearl onions, peeled
• 227 g of mini white mushrooms, whole (small gourmet)
• A good handful of fresh parsley, finely chopped + a little for service
• Salt and freshly ground pepper