Beef Bourguignon—Beef in Red Wine Sauce

(If using lardons, sauté them to brown lightly in a little oil; set them aside and add to simmer with the beef, using the rendered fat in browning.) Choose a large frying pan and brown the chunks of meat on all sides in hot oil, season with salt and pepper, and turn them into a heavy casserole. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock almost to cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to the simmer, cover, and simmer slowly, either on the stove or in a preheated 325°F oven, until the meat is tender—eat a little piece to check.

Drain through a colander set over a saucepan and return the meat to the casserole. Press juices out of the residue into the cooking liquid, then degrease and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. (May be completed a day in advance to this point.)

To serve, bring to the simmer, basting meat and vegetables with the sauce for several minutes until thoroughly hot throughout.