For 6 people by Pénélope Roche.
Place the grill at the center of the oven. Preheat the oven to 165 ° C (325 ° F).
In a small bowl, combine the butter and flour. Reserve the handled butter ( beurre manié in French)
In a small saucepan of boiling water, blanch the salted bacon for 5 minutes to desalt it. Drain. Let dry on a paper towel.
In a cast-iron casserole or large ovenproof pot over medium-high heat, brown half the meat cubes at a time in the oil. Add Salt and pepper. Reserve on a plate. Remove excess fat by keeping 15 ml (1 tbsp) in the casserole dish.
In the same casserole dish, brown the onion, carrot, and bacon in the hot fat. Add the garlic and cook for 1 minute. Add the brandy and let reduce almost dry. Add the wine and let reduce by half. Add the broth and then the mixed butter, stirring constantly with a whisk. Bring to a boil. Return the meat to the casserole dish. Add the thyme and bay leaf. Cover and bake for 1 hour.
Meanwhile, in a large skillet over high heat, cook the mushrooms and pearl onions in the butter until golden brown. Salt and pepper. Add the vegetables to the meat. Cover and cook for 30 minutes or until the meat is tender. Adjust seasoning.
Serve the beef bourguignon with pappardelle, potatoes, or, more classic, with slices of household bread, grilled and buttered. Garnish with parsley.