French Beef Bourguignon (Red Wine Beef Stew)

In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Season the beef cubes generously with salt and pepper, then brown them in batches in the bacon fat on all sides until golden, about 5-7 minutes per batch. Remove the beef and set aside.

Add a little olive oil to the pot if needed. Add the sliced carrots and chopped yellow onions, and sauté over medium heat for 8-10 minutes until softened and lightly caramelized. Stir in the minced garlic and tomato paste, cooking for another 2 minutes.

Sprinkle the flour over the vegetables, stir well, and cook for 1-2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and bring to a simmer. Return the beef and reserved bacon to the pot. Add the beef broth, thyme sprigs, and bay leaves. Ensure the beef is at least half-submerged in liquid. Season with salt and pepper to taste.

Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently on the stovetop or in a preheated oven at 160°C (325°F) for 2.5-3 hours, or until the beef is fork-tender. Check occasionally and add more broth if needed.

While the stew is cooking, melt 1 tbsp butter and 1 tbsp olive oil in a separate skillet. Add the pearl onions and sauté until golden brown, about 5-7 minutes. Remove them, then add another 1 tbsp butter and 1 tbsp olive oil to the skillet. Add the quartered mushrooms and sauté until golden and their moisture has evaporated, about 8-10 minutes. Add both the pearl onions and mushrooms to the stew for the final 30 minutes of cooking.

Remove the thyme sprigs and bay leaves from the stew. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley. It pairs wonderfully with mashed potatoes, boiled potatoes, pasta, or crusty bread.