Beef Bourguignon

Ingredients:

Directions:

1. Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string. Cook bacon in boiling salted water 3 minutes, then drain.
2. Pat beef dry and season with salt and pepper. Divide flour and beef between 2 large sealable plastic bags, seal, then shake to coat meat.
3. Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a large heavy pot over medium-high heat. Brown beef well on all sides, adding more oil as needed. Transfer to a bowl.
4. Pour off any excess oil from pot, then pour in brandy. Bring to a boil. Remove pot from heat and pour liquid over beef.
5. Heat 1 tablespoon butter in pot, then saute bacon for 2 minutes. Add in chopped onions, garlic, and carrots, then saute for 5 minutes. Add tomato paste and cook for 1 minute. Add wine, meat and tied herbs, and partially cover and simmer for about 4 hours. While meat simmers, blanch onions in boiling salted water for 1 minute and drain. Rinse under cold running water, then peel.
6. Heat 1 tablespoon butter in a 3-quart heavy saucepan over medium-high heat. Saute blanched onions until browned. Season with salt and pepper. Add 2 cups water to saucepan and simmer for 15-20 minutes. Bring to a boil and cook for 5-10 minutes.
7. Heat remaining tablespoon butter in a large nonstick skillet over medium-high heat for about 8 minutes. Season with salt and pepper. Stir onions and mushrooms into stew and cook for 10 minutes. Remove tied herbs and season with salt and pepper.