Ingredients

• 3 pound beef chuck, cut into 2-inch cubes
• 6 ounce bacon, chopped
• 2 carrot, cut into 2-inch pieces
• 2 onion, quartered
• 4 clove garlic, minced
• 3 tablespoon tomato paste
• 2 cup beef stock
• 3 cup dry red wine
• 2 tablespoon all-purpose flour
• 2 cup pearl onions, peeled
• 8 ounce mushroom, halved
• 2 bay leaf
• 3 sprig fresh thyme
• 2 sprig fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Steps

1. Pat the beef cubes dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. In a large skillet over medium-high heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate and set aside, leaving 2 tablespoons of bacon fat in the pan.
3. Working in batches, brown the beef cubes in the same skillet with the bacon fat, about 3–4 minutes per batch, turning occasionally. Do not crowd the pan. Transfer browned beef to a plate.
4. Reduce heat to medium. Add the quartered onions and carrot pieces to the skillet and cook, stirring occasionally, until lightly caramelized, about 8 minutes.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1–2 minutes to remove the raw flour taste.
7. Stir in the tomato paste and cook for 1 minute.
8. Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Return the browned beef and cooked bacon to the Dutch oven or braising pot. Pour the wine mixture from the skillet over the beef.
10. Add the beef stock, bay leaves, and fresh thyme sprigs. Stir to combine and bring to a simmer.
11. Cover the Dutch oven with a lid and transfer to a 325°F preheated oven. Braise for 1.5 hours.
12. After 1.5 hours, carefully remove the pot from the oven. Add the peeled pearl onions and halved mushrooms to the pot, stirring gently to distribute.
13. Return the covered pot to the oven and continue braising for another 45 minutes, until the beef is fork-tender and the vegetables are fully cooked.
14. Remove the pot from the oven and carefully take off the lid. Skim any excess fat from the surface of the braising liquid if desired.
15. Remove and discard the bay leaves, thyme sprigs, and parsley sprigs.
16. Taste the braise and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting as needed.
17. Ladle the beef bourguignon into bowls or plates and garnish with fresh parsley sprigs. Serve hot with crusty bread, egg noodles, or mashed potatoes.