Classic Beef Bourguignon

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Cook the bacon and vegetables
   In the same pot, add the diced bacon and cook until crispy, about 5 minutes. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Create the stew base
   Return the beef to the pot. Add the tomato paste and stir to coat the meat and vegetables. Pour in the bottle of red wine and enough beef stock to barely cover the meat. Add the bouquet garni, 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.
4. Prepare the mushrooms and pearl onions
   About 45 minutes before the stew is done, heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a separate skillet. Add the pearl onions and cook until browned, about 5 minutes. Add the mushrooms and cook until they release their moisture and become golden, about 5-7 minutes more. Season with salt and pepper, then set aside.
5. Thicken the sauce
   In a small bowl, mash together the remaining tablespoon of butter with the flour to create a paste (beurre manié). When the beef is tender, remove the bouquet garni. Add the beurre manié to the stew a little at a time, stirring until the sauce thickens to your desired consistency.
6. Combine and finish
   Add the sautéed mushrooms and pearl onions to the stew and simmer for an additional 15 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let stand for 10 minutes before serving to allow flavors to meld.