Beef Bourguignon

Ask your butcher to cut the meat into egg-sized cubes. Remember to take the meat out of the fridge at least 1 '/2 hrs before use. Remove the rind and dice the bacon.
Peel the on ions but leave them whole. Meltthe butter in a cocotte, then add the on ions and the bacon and let them brown lor 2 to 3 min., stirring regularly with a wooden spoon. Season the meat with salt and ground pepper,
then add to the casserole dish and brown on each side. Whilst the meat is browning, peel the carrots, rinse them quickly under running water and cut them into 5-cm (2") strips belore adding them to the casserole.
Carefully wash the parsley and the celery. Remove the stringy parts of the celery and then tie together the thyme, the bay leaf, the parsley and the celery to make your bouquet garni. Add to the casserole dish. Brown all the ingredients lor approx. 30 min., then remove the meat, putting it aside in a warm place.
Add the Ilour to the cocotte and stir weil with a wooden spoon. As soon as it changes color, add the tomato concentrate and stir again. Add the red wine little by little, thinning down the sauce as it thickens and stirring all the time. Season using a pepper mill. Add the two cloves of garlic after having peeled and crushed them. Continue stirring with the wooden spoon. Once you have obtained a smooth sauce, return the meat to the cocotte, cover and leave to simmer for approx. 2'/2 hrs over low heat. 15 min. before the end of cooking, heat the plates, and possibly a serving dish if you prefer not to take the cocotte to the table. You may serve with steamed potatoes or a potato pancake.