Preheat oven to 350°F (180°C).
Cut carrot lengthways into 4 pieces, then cut these into very thin strips. Set aside.
Peel pearl onions and blanch for 1 minute. Set aside.
In a large oven-proof pot, heat oil and brown meat on all sides. Set aside.
In the same pot, brown onion over medium heat. Return meat to the pot, sprinkle with flour and cook for a few minutes.
Stir in tomato paste, carrot and garlic.
Deglaze with red wine. Add demi-glace and cold water.
Bring to a boil. Salt and pepper, then add bay leaf, basil and parsley.
Cover and bake for 11/2 to 2 hours (or until meat is tender).
Meanwhile, in a saucepan, blanch strips of salt pork. Drain and pat dry.
In a skillet, fry blanched strips or diced bacon. Set aside.
In the same skillet, brown mushrooms and blanched pearl onions. Set aside.
When meat is done, adjust seasoning of the gravy.
Stir lardons, mushrooms, and onions into the stew. Remove bay leaf and serve.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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