Pork Bourguignon

Ingredients

• 2 lbs. 908 g boneless Quebec pork shoulder, cut into 4-cm (1½-in.)
• 1 tbsp. 15 ml butter
• 1 tbsp. 15 ml olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 carrot, diced
• 2 tbsp. 30 ml all purpose flour
• 2 cups 500 ml red wine
• 2 cups 500 ml reduced-sodium beef broth
• 2 tbsp. 30 ml tomato paste
• 1 tsp. 5 ml dried thyme
• 1 bay leaf
• Salt and freshly ground pepper

Note : Cubes can come from the shoulder, boneless butt, leg or even the sirloin. To easily peel small onions, parboil 1 minute; then rise under cold water.

Toppings

• 1/4 lb 115 g bacon slices, ½-cm (¼-in.) thick, cut into lardons
• 1 tbsp. 15 ml butter
• 1 cup 250 ml small white pearl onions, parboiled and peeled
• 1/2 lb 225 g small white mushrooms, whole or halved
• 2 tbsp. 30 ml chopped fresh parsley