Beef Bourguignon

Ingredients

• 2  bay leaves 
• 2 lbs beef (i use tenderloin but hip or shoulder stewing beef works)
• 0.5 cup beef stock 
• 2 tablespoons butter 
• 2 cups carrots chopped
• 1.5 cups celery chopped fine
• 2 teaspoons thyme sprigs fresh
• 8  garlic clove chopped fine
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cloves 
• 1 lb mushrooms whole
• 2 cups onion chopped
• 4 ounces pancetta cubed thinly sliced
• 0.5 lb pearl onions white
• 0.5 teaspoon pepper 
• 1.5 lbs potatoes 
• 2 cups red wine 
• 0.5 teaspoon salt 
• 0.3 cup unrefined sunflower oil 
• 4 teaspoons tomato paste 
• 1 cup flour all-purpose
• 0.5 cup water 

Equipment

• oven
• dutch oven

Directions

1. combine beef wine and 4 cloves garlic and marinate overnight (8 hours).in a dutch oven heat 2 table spoons sunflower oil and stir in pancetta until slightly crip and remove.add 2 table spoon oil and saute mushroom carrot and celery with clove allspice, 4 cloves garlic and thyme 5 minutes remove and set aside with pancetta.remove beef from wine marinade and set wine marinade aside.
2. Combine flour salt and pepper and dredge the beef completely.in dutch oven add 2 tablespoons oil and brown beef (in batches if necessary adding more oil if needed).add vegetables, pancetta to beef and stir for a minute.add wine marinade scraping all the bits from bottom of dutch oven.add tomato paste, water, beef stock, bay leaf and place in pre heated oven 325 for 3 hours.
3. Saute pearl onions in butter for 3-5 minutes and in last 1/2 hour add to dutch oven.In a seperat pot boil potatos whole, 20 minutes let cool and peel skin, quarter the potato and add to dutch oven for last 5 minutes.