Pearl garlic

beef chuck (about 1 kg) • smoked bacon or pancetta, diced (about 250 g) • carrots • mushrooms (about 300 g) • Burgundy red wine (750 ml) • pearl onions • garlic • butter (about 80 g) • flour • small can tomato paste • Salt and pepper • thyme •

olive oil (50 ml) • beef stew meat, cut for Bourguignon (400 g) • red or yellow onions • garlic cloves • flour • Burgundy red wine (350 ml, about 1/2 bottle) • Salt and pepper • water (300 ml) • beef bouillon powder or veal stock powder • crushed tomatoes • leek leaves (about 6 inches long) • bay leaves •

beef shank (about 500 g) • beef chuck (about 500 g) • beef shoulder (about 500 g) • unsalted butter (about 60 g) • carrots • all-purpose flour (about 60 g) • beef broth (about 500 ml; homemade if possible) • bouquet garni (thyme and bay leaves) • Black pepper • smoked pork belly or thick-cut bacon (about 200 g) • garlic cloves • Burgundy red wine (about 500 ml) •

beef chuck, cut for stew (about 1.5 kg) • carrots • bacon or pancetta, diced (about 200 g) • all-purpose flour (about 60 g) • pearl onions • olive oil • garlic • Burgundy red wine (about 500 ml) • beef bouillon cube • boiling water (about 500 ml) • white mushrooms, sliced (optional, about 250 g) • bouquet garni (bundle of thyme, bay leaf, and parsley) •

beef chuck roast (about 1 kg, or use beef shank or brisket) • pearl onions (about 100 g) • thick-cut bacon or pancetta, diced (about 100 g) • garlic • carrots • purple turnips • bouquet garni (bundle of fresh herbs such as thyme, bay leaf, and parsley) • oil • butter (about 20 g) • flour • dry red Burgundy wine (1 liter) • beef bouillon cube, crumbled (reduced fat if available) •

veal (about 400 grams) • yellow or white onion • garlic • dry white wine (200 ml) • vegetable bouillon • water (250 ml) • butter • Salt and pepper • carrots • turnip • pearl onions • small white mushrooms (or 4 large) •

coq pieces (about 2 kg) • carrots, sliced (about 200 grams) • onions, sliced (about 200 grams) • shallots, sliced (about 40 grams) • garlic cloves • Bay leaf and thyme • Whole black peppercorns • dry red wine (about 1.5 liters) • Cognac • chicken stock or brown chicken stock (about 1 liter) • bacon or pancetta, diced (about 250 grams) • white mushrooms, sliced (about 250 grams) •

rooster, cut into pieces (about 3 lbs, or 1.4 kg) • full-bodied red wine (such as Burgundy) (750 ml) • large onions • shallots • peeled garlic cloves and 6 unpeeled garlic cloves • Flour (optional) • carrots, roughly chopped (about 10.5 oz or 300 g) • white mushrooms (about 10.5 oz or 300 g) • bacon or pancetta, diced (about 200 g) • cognac for flambéing the meat • bouquet garni (herb bundles) • veal stock (about 13.5 oz or 400 ml) •

beef for pot au feu (short ribs, chuck, beef cheek, or shank) (1 kg) • marrow bones • carrots • turnips (round variety) • savoy cabbage (core only) • leek • pearl onions • potatoes • whole cloves • celery stalks • -inch piece fresh ginger (about 5 cm) • garlic cloves •