Beef Bourguignon

Preheat Oven

Preheat your oven to 325°F (165°C).

Cook Bacon

Heat 1 tablespoon of olive oil in the Dutch oven over medium heat.

Add the bacon lardons to the Dutch oven.

Cook the bacon, stirring occasionally, until crisp and the fat has rendered, about 6 minutes.

Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the fat in the pot.

Season and Sear Beef

Pat the beef cubes thoroughly dry with paper towels.

Season the beef all over with 1 teaspoon salt and 1 teaspoon black pepper.

Increase the heat under the Dutch oven to medium-high.

Add the beef cubes in a single layer in batches, without crowding the pot.

Sear each batch until deeply browned on all sides, about 3–4 minutes per side.

Transfer each seared batch to the plate with the bacon.

Sauté Aromatics

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the Dutch oven.

Add the pearl onions, carrots, and celery to the pot.

Cook the vegetables, stirring occasionally, until lightly golden, about 5 minutes.

Add the minced garlic and cook for 1 minute, stirring constantly.

Build the Braise

Stir in the tomato paste and cook for 2 minutes until it deepens in color.

Pour in the entire bottle of red wine.

Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon.

Pour in the beef broth.

Return the seared beef and bacon to the Dutch oven.

Nestle in the thyme sprigs and bay leaves.

Braise in Oven

Bring the liquid to a gentle simmer over medium heat.

Place the lid on the Dutch oven and transfer it to the preheated oven.

Braise for 2.5 hours, until the beef is very tender and pulls apart easily with a fork.

Cook Mushrooms

About 20 minutes before the braise is done, heat a large skillet over medium-high heat.

Add the quartered mushrooms to the dry skillet in a single layer.

Cook without stirring until golden-brown on one side, about 3 minutes.

Toss and cook for another 2 minutes until all sides are browned.

Season the mushrooms lightly with salt and set aside.

Thicken the Sauce

Remove the Dutch oven from the oven and place it on the stovetop over medium heat.

Use tongs to remove and discard the thyme sprigs and bay leaves.

Whisk together the cornstarch and 2 tablespoons cold water in a small bowl until smooth.

Stir the cornstarch slurry into the simmering stew.

Simmer for 3–4 minutes, stirring gently, until the sauce has thickened to coat a spoon.

Finish and Serve

Stir the sautéed mushrooms into the stew.

Taste the stew and adjust seasoning with additional salt and pepper as needed.

Ladle the Beef Bourguignon into warm bowls.

Garnish each bowl with freshly chopped parsley and serve immediately.