Part 3/11:
Vegetables include a large white onion, sliced into generous chunks, and three medium-sized carrots cut into two-inch pieces. Garlic, minced for aromatic richness, totals six cloves, though personal adjustments are encouraged. For the seasoning base, a quarter cup of tomato paste adds sweetness and acidity, balancing the savory profile.
Herbs such as thyme, with more sprigs used than the classic eight (some doubling that amount), and two bay leaves contribute fragrant layers of flavor. Liquids consist of three cups of Pinot Noir (which is essentially Burgundy, hence the name) and three cups of beef stock, forming the braising liquid that tenderizes the beef and develops the sauce.