Julia Child beef bourguignon question 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?
I agree the original instructions are unclear, but "return the beef and bacon to [the casserole]" implies that the "beef and bacon" includes the other ingredients cooked in the casserole - the onion and carrot. Sometimes recipes refer to mixtures by their predominant ingredients, and this recipe seems to do this, albeit a little vaguely.

Looking at similar techniques, while onion could be used to impart flavor and then removed, there isn't really a good reason to add carrot if it will be removed later. Unless browned, carrots don't tend to add much flavor after removed.

The instructions also say, "Pour the contents of the casserole into a sieve set over a saucepan." This would include the sliced carrots and onions, and sliced vegetables should be large enough so as to not pass through a sieve, so it shouldn't be much of a hassle to separate them from the sauce.

Here is where I found the recipe online.