Classic Beef Bourguignon

Steps

1. 1

   Heat the oven to 160°C/325°F. Render the bacon lardons in a Dutch oven, then set them aside.

2. 2

   Brown the beef in batches until well caramelized. Lightly season with salt.

3. 3

   Add the carrots, garlic, and tomato paste. Sprinkle in the flour and cook for 1 minute.

4. 4

   Return the bacon, pour in the wine and stock, and add the thyme and bay leaf. Bring to a simmer.

5. 5

   Cover and cook in the oven for 2 1/2 to 3 hours, until the beef is very tender.

6. 6

   Sauté the mushrooms and pearl onions in butter until golden. Stir them into the pot for the last 20 minutes.

7. 7

   Adjust the seasoning and serve with mashed potatoes, boiled potatoes, or buttered noodles.