Beef Bourguignon

Instructions

1. Prepare the meat
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon to a plate lined with paper towels, leaving the fat in the pot.
2. Brown the beef
   Working in batches to avoid overcrowding, sear the beef cubes in the hot bacon fat until browned on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
3. Sauté the vegetables
   In the same pot, add carrots and diced onions, cooking until the onions are translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir to coat evenly, cooking for 1-2 minutes to remove the raw flour taste.
4. Deglaze and simmer
   Slowly add the red wine, stirring constantly to scrape up the browned bits from the bottom of the pot. Add beef broth, tomato paste, bouquet garni, browned beef, and cooked bacon. Bring to a simmer, then reduce heat to low. Cover and cook for 2.5 to 3 hours, or until the beef is very tender when pierced with a fork.
5. Prepare the garnishes
   While the stew is simmering, prepare the garnishes. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper. In a separate pan, melt the remaining tablespoon of butter and sauté the pearl onions until golden brown, about 8-10 minutes.
6. Finish the stew
   During the last 30 minutes of cooking, add the sautéed mushrooms and pearl onions to the stew. Remove the bouquet garni. If the sauce is too thin, increase heat and simmer uncovered until it reduces to desired consistency. Taste and adjust seasoning with salt and pepper if needed.
7. Rest and serve
   Allow the stew to rest for 15 minutes before serving. This helps the flavors meld together even more. Serve hot in shallow bowls, garnished with fresh chopped parsley. Traditional accompaniments include crusty bread, mashed potatoes, or buttered egg noodles.