Beef Bourguignon

Preparing the Beef

Season the beef cubes with salt and pepper.

In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef from the pot and set aside.

Cooking the Bacon

In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.

Cooking the Vegetables

Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.

Add the sliced carrots and cook for another 5 minutes.

Combining Ingredients

Return the browned beef and bacon to the pot. Sprinkle with flour and stir to coat the meat and vegetables.

Add the red wine, beef broth, and tomato paste. Stir well to combine.

Add the bouquet garni and bring the mixture to a simmer. Cover the pot and transfer to a preheated oven at 325°F (160°C).

Braising

Braise the beef in the oven for about 2 to 2.5 hours, or until the meat is tender.

Preparing the Garnishes

While the beef is braising, heat the remaining tablespoon of olive oil in a skillet over medium heat.

Add the pearl onions and mushrooms, and cook until they are golden brown.

Finishing the Dish

Remove the pot from the oven. Discard the bouquet garni.

Add the pearl onions and mushrooms to the pot, stirring to combine.

Adjust seasoning with salt and pepper to taste.

Serving