The Duchess of Devonshire's Beef Bourguignon

Preheat your oven to 175°C (350°F).

Pat the beef dry with paper towels to ensure proper browning.

Heat 15ml vegetable oil in a Dutch oven over medium-high heat.

Brown the beef in batches until colored on all sides. Remove with a slotted spoon and set aside.

Add the sliced carrots and onions to the remaining fat in the Dutch oven. Sauté until golden brown.

Stir in the crushed garlic, salt, and pepper. Cook for 1 minute.

Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.

Return the beef to the pot. Gradually stir in the red wine and add the bouquet garni. Bring to a boil.

Cover the pot and bake in the oven at 175°C (350°F) for 1 hour.

Reduce the oven temperature to 150°C (300°F). Bake for another 45-60 minutes until the beef is tender. Add a small amount of water if the liquid drops below the meat level.

While the beef braises, boil the pearl onions in a small saucepan of water for 1 minute.

Drain the onions and rinse with cold water. Snip off the tops with kitchen scissors and peel off the skins.

Simmer the peeled onions in the saucepan with 475ml water, sugar, and butter until the liquid evaporates and the onions are glazed.

Fry the bacon pieces in a skillet over medium heat until crisp. Remove and set aside.

Brown the mushrooms in the bacon drippings in the same skillet. Set aside with the bacon.

Remove the bouquet garni from the stew. If the sauce is too thin, strain the liquid into a pot and boil until it reaches a coating consistency.

Combine the beef, glazed onions, bacon, and mushrooms in the Dutch oven. Pour the sauce over them and heat through before serving.