French Beef Sandwich Recipe | Valerie Bertinelli

Ingredients

• Two 12-inch French bread rolls, halved and split
• 3/4 cup mayonnaise
• 1/4 cup cornichons, finely chopped
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon finely chopped fresh tarragon
• 3 cups Beef Bourguignon, roughly chopped, recipe follows
• 4 leaves romaine lettuce
• 2 medium tomatoes, sliced
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 sprigs fresh parsley, plus extra leaves for garnish
• 1 sprig fresh rosemary
• 4 slices bacon, cut into 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 3 pounds stew beef
• Kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus additional as needed
• 10 ounces cremini mushrooms, halved or quartered if large
• 1 onion, halved and thinly sliced
• 4 cloves garlic, roughly chopped
• 4 carrots, cut into 1 1/2-inch pieces
• 2 tablespoons tomato paste
• 2 cups dry red wine
• One 14.5-ounce can reduced-sodium beef broth
• One 16-ounce bag frozen pearl onions, thawed