Prepare the marinade 24 hours in advance.

In a stainless saucepan, bring the red wine to the boil, flambé.

Then let it cool off completely.

Meanwhile, peel the carrots and big onions. Chop them coarsely.

Trim the meat (if necessary) and cut into pieces of about 70g (3-4 cm section). Place the carrots, onions and meat in a bowl.

Cover with red wine and place in the refrigerator for 24 hours.

Cook the beef bourguignon. Drain separately the meat and the vegetables.

Collect the wine. Heat 3 tablespoons of oil in a large MICROWAVEABLE cookware and brown the pieces of meat for 5 minutes.

Season with salt and freshly ground pepper. Add the marinated vegetable garnish. Cook for 4 more mins. Remove the fat drippings from the pan. Add the red wine, the crushed garlic cloves and the bouquet garni.

Bring to a boil, then skim.

Season lightly with salt and pepper (do not put too much salt because the sauce will reduce in volume during cooking and therefore become more spicy!).

Cover the cookware and cook at 200 ° C (gas. 6-7) for 2h30 - 3h.

While cooking, stir several times with a wooden spatula. If, during cooking, the sauce seems too concentrated, add some water till the cooking sauce reaches 3/4 of the height of the meat.

Remove the pieces of meat from the dish together with the bouquet garni.

Pour the sauce, with the carrots and onions, in a blender and mix for some time. Then pour the sauce through a conical strainer (fine mesh colander) and collect in the cookware.

Check the seasoning of the sauce. Then add the meat. Keep warm over very low heat. Prepare the aromatic garnish (while cooking the beef).
Peel, wash and glaze the pearl onions: put them in a pan with 20g butter and fill to cover with water. Add 1/2 tablespoon of powdered sugar.

Cover with paper foil cut in circles (same diameter size as the pan).
Bring to boil and reduce over medium heat.

When the water has evaporated, remove the paper foil, brown the pearl onions in the butter and sugar remaining to caramelize the onions. Season with salt and pepper towards the end of cooking. Add the balsamic vinegar and let reduce completely.

Set aside the frozen pearl onions that are covered with a thin film. Remove the rind and cartilage of the semi-salted breast. Cut into small pieces. Blanch the bacon by dipping in cold water, then boil.

Heat 1 tablespoon of oil in a pan and sauté the bacon. When nicely browned, drain on paper towels. Peel and wash the white button mushrooms.

Drain and cut into quarters. Sauté with 1 tablespoon of oil in the pan. Season towards the end of cooking, then drain on paper towels. Heat beef bourguignon one last time over high heat.

Add the bacon and mushroom garnish and the pearl onions. Serve hot in a bowl, with mashed potato or macaroni and cheese.