In Mastering the Art of French Cooking, for the beef bourguignon recipe, there is an instruction towards the end I'm not sure if I'm understanding.
After the meat is cooked, you pass the sauce thru a sieve and reduce it. She then says
Wash out the casserole and return the beef and bacon to it.
Does that mean that the small onion and carrot that cooked along with the meat are to be discarded? It was kind of a hassle to take them out. Should they be cut large so as to make that easier?