Season the beef with salt and pepper, and rub it in well. Optionally, marinate with mustard. You can also try adding a little baking powder to the salt and pepper marinade. Set aside.

In a Dutch oven, add a generous spoonful of ghee and the bouquet garni. Let the butter melt.

Cut the carrots and onions into pieces of your preferred size.

When the butter is sizzling, brown the beef on all sides in the Dutch oven. Once browned, remove the beef.

Sauté the carrots and onions in the same pot. Deglaze with a bit of the sauce if needed. Keep the heat low to medium throughout cooking.

Make the sauce: mix all the sauce ingredients together and adjust to taste.

When the onions have softened, return the beef to the pot and add the sauce and pearl onions. Mix well.

If needed, add water so the vegetables and meat are well covered. Cover the Dutch oven and pour cold water over the lid. Simmer on low heat for 3 hours.