Cut into one inch cubes:

• 3 pounds boneless beef, chuck or rump

In a bowl, cover with plastic and marinate over night, or for at least three hours in:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 or 2 whole cloves
• 2 sliced carrots
• 10 peppercorns
• A bottle of Burgundy red wine

After marinating, drain the beef in a strainer, retaining the marinade liquid in a bowl underneath. You will use it for the cooking.
In a medium skillet, sauté over moderate heat until cooked but not crispy:

• 3 thick bacon slices, cut into ¼-inch pieces

Remove the bacon from the pan and retain with the fat.
Boil water in a medium saucepan and drop in for 2 minutes:

• 10 pearl onions (optional)

Drain the onions and rinse them under cold water briefly. The skins will slip off. Save apart.
Over medium heat, in a heavy bottom, 4- or 5-quart covered casserole, heat oil until hot but not smoking. Add:

• the drained meat from the marinade

sift over and stir to cover the meat:

• 1 tablespoon flour

Cook the dredged meat in the oil until browned on all sides, about 8 minutes.
When the beef is browned, add:

• 1 clove garlic
• 1 cup of Beef Broth
• the cooked bacon
• the peeled pearl onions
• the marinade liquid

Bring to a soft boil, then add:

• 1 "bouquet garni" (3 bay leaves + ¼ tsp thyme)
• salt & pepper

Cover and simmer on the stove top over a medium low heat for two hours. (50 minutes in a pressure cooker.) Add water if necessary.
When finished, remove bay leaves and garlic cloves.

Serve your true French "Bœuf Bourguignon" with simple steamed potatoes sprinkled with parsley, using the sauce as a gravy for the potatoes.
Some say this recipe is even better reheated the next day.

Bon appétit!