Beef Bourguignon

Method

1. 1

   Pat the beef cubes dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Let sit at room temperature for 20 minutes.

   ⏲ 20 min

2. 2
   Sautéing

   In a large Dutch oven, cook the bacon over medium heat until crisp and the fat is rendered, about 8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

   ⏲ 8 min

3. 3
   Searing

   Increase heat to medium-high. Working in batches, sear the beef cubes in the hot bacon fat, turning occasionally, until well browned on all sides, about 5 minutes per batch. Do not crowd the pot. Remove and set aside with the bacon.

   ⏲ 10 min

4. 4
   Sautéing

   Reduce heat to medium. Add the chopped onion and carrot to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.

   ⏲ 6 min

5. 5
   Sautéing

   Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

   ⏲ 2 min

6. 6
   Simmering

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock, tomato paste, bay leaf, thyme sprigs, and the reserved bacon and beef. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the beef is tender.

   ⏲ 120 min

7. 7
   Sautéing

   While the stew simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pearl onions and cook, shaking the pan occasionally, until browned on all sides, about 5 minutes. Add the mushrooms and continue cooking until they release their liquid and are browned, about 8 minutes more. Season with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and set aside.

   ⏲ 13 min

8. 8
   Simmering

   After the stew has simmered for 2 hours, stir in the sautéed mushrooms and pearl onions. Continue to simmer uncovered for another 30 minutes, until the sauce has thickened and the flavors meld.

   ⏲ 30 min

9. 9

   Remove the bay leaf and thyme sprigs. Stir in the softened butter to enrich the sauce. Taste and adjust seasoning with additional salt and pepper if needed.

10. 10

    Serve hot, garnished with chopped fresh parsley.