Beef Bourguignon

• 3 lb boneless beef chuck, cut into 2-inch cubes
• 2 tsp kosher salt
• 1 tsp black pepper
• 6 oz thick-cut bacon, cut into 1/2-inch pieces
• 2 tbsp olive oil
• 2 carrots, cut into 1-inch pieces
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1 (750 ml) bottle dry red wine, such as Pinot Noir or Côtes du Rhône
• 2 cups beef broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 3 tbsp butter
• 1 lb cremini mushrooms, quartered
• 10 oz frozen pearl onions, thawed and patted dry
• 2 tbsp chopped parsley

1. Brown
2. 1Heat the oven to 325°F (165°C). Pat the beef very dry and season with the salt and pepper.
3. 2Cook the bacon in a large Dutch oven over medium heat until crisp, 8 minutes. Set aside, leaving the fat in the pot.
4. 3Add the oil and raise the heat to medium-high. Brown the beef well on all sides in 3 batches, 6–8 minutes per batch. Don't crowd the pot. Set aside.
5. Braise
6. 4Lower the heat to medium. Cook the carrots and onion until softened, 6 minutes. Add the garlic and tomato paste and cook 1 minute. Sprinkle in the flour and stir 1 minute.
7. 5Pour in the wine, scraping up the browned bits. Add the broth, thyme, bay leaves, beef and half the bacon. Bring to a simmer, cover and braise in the oven until the beef is very tender, 2 1/2–3 hours.
8. Finish
9. 6About 20 minutes before the stew is done, melt the butter in a large skillet over medium-high. Cook the mushrooms until browned, 8 minutes, then add the pearl onions and cook until golden, 5 minutes more.
10. 7Stir the mushrooms and onions into the stew. If the sauce is thin, simmer uncovered on the stove for 10 minutes. Taste for salt, top with the remaining bacon and parsley and serve.

Tap a step to mark it done.