Beef Bourguignon

Ingredients

• 2 lb. 3 oz. Stewing Beef cut into large cubes
• 5 oz. Grapeseed Oil (or substitute another neutral oil)
• 1 each Bouquet Garni (fresh thyme, bay leaf, and parsley wrapped in a leek leaf with twine)
• 4 each Garlic Cloves, crushed with skins on
• 1 ¾ oz. All-Purpose Flour
• 2 quarts dry Burgundy Red Wine
• 17 oz. Fond de Veau (or substitute 34 oz. reduced veal/beef stock reduced by half)
• 10 ½ oz Pearl Onions
• 1 1/3 oz. Butter
• 1 oz. Granulated Sugar
• 10 ½ oz. Bacon, sliced crosswise
• 8 ¾ oz. Button Mushrooms
• Salt and White Pepper to taste