Burgundy Beef Stew

Ingredients

Instructions

1. Sprinkle the salt and pepper over the beef. Let it sit for 30 minutes. Leave the meat in large pieces or cut it up.
2. Heat the clarified butter in a large pot over high heat. Brown the beef pieces on all sides, then remove them.
3. Add the beef broth and enough water to cover the meat. Add the bouquet garni, bring to a boil, skim the foam, then cover and simmer until tender.
4. Remove the cooked beef and reserve about half a litre of the cooking liquid for the sauce.
5. Melt the butter in a large pot over high heat. Add the diced pork belly and cook until most of the fat renders and the pieces brown, about 8-10 minutes. Remove the pork belly.
6. Lower the heat to medium-high. Stir in the flour and cook until browned and nutty. Add salt and pepper, then stir in the reserved broth and the red wine, scraping up the browned bits. Return the pork belly to the sauce.
7. Bring to a gentle boil, add the pearl onions and cook 20-30 minutes until tender and the sauce thickens.
8. Cut the stewed beef into large bite-sized pieces if needed. Add it to the sauce and cook 5-10 minutes until warmed through.