Ingredients

• 3 pound beef chuck roast, cut into 2-inch cubes
• 6 ounce bacon, chopped
• 2 onions, chopped
• 3 carrots, cut into 2-inch pieces
• 12 whole pearl onions, peeled
• 8 ounce mushrooms, halved
• 4 whole garlic cloves, minced
• 2 tablespoon tomato paste
• 2 tablespoon all-purpose flour
• 3 cup dry red wine
• 2 cup beef broth
• 2 whole bay leaves
• 3 sprig fresh thyme
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh parsley, chopped

Steps

1. Cut beef chuck into 2-inch cubes and set aside. Chop bacon into small pieces and peel pearl onions.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped bacon and cook for 5 minutes until it begins to render and crisp.
3. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
4. Pat beef cubes dry with paper towels. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.
5. Working in batches to avoid crowding, sear the beef in the hot bacon fat over medium-high heat for 3-4 minutes per side until deeply browned. Transfer to a plate as you work.
6. Reduce heat to medium. Add chopped onions and carrots to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
9. Sprinkle flour over the vegetables and beef and stir to coat everything evenly. Cook for 2 minutes to toast the flour slightly.
10. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer.
11. Add beef broth, bay leaves, and thyme sprigs. Return the cooked beef and bacon to the pot and stir well. Bring to a gentle simmer.
12. Cover the Dutch oven and transfer to a 325°F oven. Braise for 2 hours, stirring occasionally, until beef is very tender.
13. Meanwhile, in a separate skillet over medium-high heat, sauté pearl onions in 1 tablespoon of olive oil for 8-10 minutes until golden and just tender. Set aside.
14. In the same skillet, sauté mushroom halves over medium-high heat for 5-7 minutes until golden brown. Set aside.
15. After the beef has braised for 2 hours, remove the pot from the oven. Add the sautéed pearl onions and mushrooms to the braise and stir to combine.
16. Return the covered pot to the oven and braise for an additional 30 minutes.
17. Remove from oven and discard bay leaves and thyme sprigs. Taste and adjust seasoning as needed with salt and pepper.
18. Ladle beef bourguignon into serving bowls, distributing beef, vegetables, and sauce evenly. Garnish with fresh chopped parsley and serve hot.