Beef Bourguignon

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
3. In the bacon fat, sear the beef cubes in batches until browned on all sides. Remove and set aside.
4. Add olive oil to the pot if needed, then add onions and carrots. Cook until the onions are lightly browned and soft.
5. Add garlic and cook for another minute. Then stir in the flour and cook for 2 more minutes to remove the raw flour taste.
6. Return the beef and bacon to the pot. Stir in the wine, beef stock, tomato paste, thyme, and bay leaf. Season with salt and pepper.
7. Bring to a simmer, cover, and transfer to the preheated oven. Cook for 2 to 3 hours, or until the beef is tender.
8. While the stew is cooking, sauté the mushrooms in a separate pan with a little olive oil until browned and set aside.
9. Once the stew is done, remove from oven, discard the bay leaf, and stir in the sautéed mushrooms.
10. Garnish with fresh parsley before serving.