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Ingredients
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1/2 cup plus 3 tablespoons grapeseed oil or another neutral oil, divided
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2 pounds 3 ounces beef for stew, cut into 1 1/2-inch cubes
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1 bouquet garni (thyme sprigs, bay leaf, and parsley sprigs wrapped in a leek leaf and tied with kitchen twine)
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4 garlic cloves, crushed (skins removed, if desired)
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7 tablespoons all-purpose flour
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2 quarts dry Burgundy red wine
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2 1/4 cups fond de veau (alternatively, reduce 1 quart 2 ounces low-sodium beef stock by half)
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Kosher salt, to taste
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Ground white pepper, to taste
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3 tablespoons unsalted butter
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1/2 cup water
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2 tablespoons plus 1 teaspoon granulated sugar
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10 1/2 ounces pearl onions
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10 1/2 ounces bacon, sliced crosswise
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8 3/4 ounces button mushrooms, peeled and sliced
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Steamed potatoes or cooked pasta, for serving
Description
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Heat 1/2 cup grapeseed oil in a large enameled cast-iron Dutch oven over medium-high. Add beef in batches, cooking until browned on all sides. Return beef to pan. Reduce heat to medium, and add bouquet garni and garlic cloves. Let simmer a few minutes. Stir in flour.
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Add wine and fond de veau. Season with salt and white pepper. Skim fat from surface. Reduce heat to medium-low to maintain a simmer. Cover and cook 3 hours, stirring and skimming occasionally.
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Melt butter in a medium skillet over medium. Stir in 1/2 cup water and sugar. Add onions, and cook, stirring occasionally, until caramelized, about 10 minutes. Keep warm.
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Heat remaining 3 tablespoons grapeseed oil in a second medium skillet over medium. Add bacon and mushrooms, and cook, stirring often, until bacon fat is rendered and mushrooms are lightly browned, about 10 minutes. Discard fat; add bacon and mushrooms to onions.
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When beef is cooked through and very tender, remove and discard bouquet garni. Stir onions, bacon, and mushrooms into beef mixture, and simmer a few minutes. Season with additional salt and pepper to taste. Serve very hot with steamed potatoes or pasta.