Put the meat in a bowl, pour in the wine and add the bouquet garni, the pepper and a drizzle of oil.Optional: you can heat the wine beforehand and flambé it, the marinade is thus gentler on the meat.
Leave to marinate for 2 hours at room temperature.
Start cooking
Peel and slice the carrots and onions. Drain the meat don't discard the marinade.
At the same time, heat a knob of butter or a spoonful of oil in a casserole dish. Sear the meat on all sides for a total of 5 minutes then add 1-2 tablespoons of flour and mix (this is called stinging), sear for a few minutes and remove the meat.
Then sear the carrots and onions for 5 minutes.
Put the meat back into the casserole, pour in the marinade. Add a clove of garlic, unpeeled but crushed with the flat side of a knife.
Cook over low heat for 2h30. Skim at the beginning if necessary.
Peel and crush the garlic clove
Finish cooking
Boil water in a saucepan and blanch the bacon for 1 minute, drain.
Cook the pearl onions, bacon and mushrooms till they start browning
Once the meat is cooked, remove it and blend the juice with the vegetables in a hand blender to obtain a creamy sauce. Put the meat back in casserole and add the pearl onions, bacon and mushrooms.
Notes
Make sure to read article for more tips and instructions. You'll learn the history of beef bourguignon, which meat to choose and if you should marinate or not the meat.