BOUQUET GARNI PREPARATION: Soften 2 leek leaves in hot water. Place the bay leaves, basil, thyme, and rosemary on one leek leaf. Cover with the other leek leaf. Tie with kitchen twine in the middle, then at the ends, then between the two. Tie the strings together. Trim the bouquet with scissors and a knife.

MARINADE PREPARATION (optional): Cut the beef into 2-inch cubes. Place the beef in a bowl. Finely chop the 2 onions. In a resealable container, combine 1 1/2 cups red wine, the beef cubes, and onions. Mix well. Add the bouquet garni to the container. Seal and marinate in the refrigerator for 24 hours.

MIX PREPARATION: If marinated, use a strainer to separate the bouquet garni, wine, garlic, and beef into separate bowls. Pat the beef dry with paper towels. If not marinated, cut the beef into 2-inch cubes and finely chop the 2 onions. Finely chop the garlic and add it with the onions to a bowl. Chop the tomatoes in a food processor.

VEGETABLE PREPARATION: Peel the carrots and cut into 1-2 inch pieces. Place the carrots in a bowl. Wash the mushrooms. If too large, quarter the mushrooms. Dry the mushrooms and place in a bowl. Wash the potatoes. Peel the pearl onions. Place the onions in a small bowl.

BEEF COOKING: Cover the bottom of a skillet with olive oil. When the oil is hot, add the beef. Brown the beef on all sides. Season with salt and pepper. Add the onions and garlic and cook until softened. When the onions are soft, add 1 tablespoon flour and stir. Add 1 1/2 cups red wine and bring to a boil for 5 minutes.

FILLING THE DUTCH OVEN: Place a 2.5 to 6 quart Dutch oven over low heat. Pour the beef and wine mixture into the Dutch oven. Add the crushed tomatoes. Deglaze the skillet with 1 1/4 cups water and bring to a boil. Add 1 tablespoon beef or veal bouillon powder to the skillet and stir. When combined, pour the bouillon into the Dutch oven and stir. When it starts to simmer, add the bouquet garni.

DUTCH OVEN COOKING PHASE 1: Cover and cook the mixture over low heat for 1 hour. Stir and scrape the sides every 5-10 minutes.

GARNISH COOKING (DURING PHASE 1): Add 1 teaspoon duck fat to a skillet. When the fat is hot, add the mushrooms and pearl onions. Sauté, cover, and cook over low heat for 10 minutes. Add the bacon and cook until the bacon is golden. Reserve the mushrooms and bacon in a bowl. Reserve the pearl onions in another bowl.

CARROT COOKING (DURING PHASE 1): Add a thin layer of olive oil to a skillet. When the oil is hot, add the carrots. Cover and cook, turning occasionally, for 15 minutes. When the carrots are browned, add water to halfway up the carrots and continue to cook, covered, over low heat for 30 minutes. When done, reserve the carrots with the onions. Pour the carrot cooking water into the Bourguignon.

DUTCH OVEN COOKING PHASE 2: Remove the bouquet garni. Reserve the beef pieces in a bowl. Strain the sauce. Puree any onions left in the strainer in a food processor. Return the beef, sauce, and onion puree to the Dutch oven. Continue to cook, covered, over low heat for 2 hours. Stir and scrape the sides every 5-10 minutes.

DUTCH OVEN COOKING PHASE 3: Add the mushrooms and bacon. Continue to cook, uncovered, over low heat for 30 minutes. Stir and scrape the sides every 5-10 minutes.

DUTCH OVEN COOKING PHASE 4: Add the pearl onions and carrots. Continue to cook, uncovered, over medium heat for 30 minutes. Stir and scrape the sides every 5-10 minutes.

POTATO COOKING (10 MINUTES AFTER START OF PHASE 4): Microwave the potatoes in a microwave-safe bag at 1000W for 5 minutes. Turn the bag over and microwave for another 5 minutes at 1000W. Let cool in the bag for 5 minutes, then peel the potatoes.

VARIATIONS: Potatoes can be replaced with couscous or rice. The Dutch oven cooking can also be done covered in the oven at 340°F (170°C).