Beef Bourguignon

Cut 1/2 lb of bacon into 1-inch thick pieces.

Trim excess fat from the 3 lb beef chuck roast and cut into 1.5 to 2-inch cubes. Pat the beef dry with paper towels.

Dice 1.5 cups of white onion. Mince 6 cloves of garlic. Cut 3 medium carrots into 1.5 to 2-inch pieces.

Tie 14 sprigs of thyme together with kitchen twine. Have 2 bay leaves ready.

Halve or quarter 1 lb of mushrooms. Thaw 1 cup of pearl onions and drain them well.

Heat a 6-quart Dutch oven over medium heat. Add the bacon and cook for 5-10 minutes, stirring occasionally, until browned and crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.

Season the beef cubes generously with salt and pepper. Add beef to the hot fat in the Dutch oven in batches, ensuring not to overcrowde the pot. Sear for 2-3 minutes per side until nicely browned. Remove beef to the plate with the bacon.

Add the carrots to the Dutch oven and cook for 2-3 minutes, stirring to scrape up any browned bits. Add the diced onions and cook for 5-6 minutes until softened. If the pot seems dry, add a splash of water to deglaze.

Add the minced garlic and 1/4 cup of tomato paste to the pot. Stir and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Pour 3 cups of red wine into the Dutch oven. Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.

Add 3 cups of beef broth, the tied thyme, and bay leaves to the pot. Return the seared beef and rendered bacon to the Dutch oven. Stir everything together.

Cover the Dutch oven with a tight-fitting lid and place it in a preheated oven at 350°F (175°C). Braise for 2.5 to 3.5 hours, or until the beef is fork-tender.

While the stew is braising, heat 1 tbsp of olive oil in a separate skillet over medium-high heat. Add the pearl onions and cook for 3 minutes until lightly browned. Add the mushrooms and cook for another 3-5 minutes until browned and tender. Stir in 4 tbsp of butter, salt, pepper, and more thyme. Cook for 1 minute more. Remove from heat and set aside.

Once the beef is tender, carefully remove the thyme bundle and bay leaves from the Dutch oven.

Use a paper towel to skim off excess fat from the surface of the stew. If desired, you can simmer the sauce uncovered for a few minutes to thicken it further.

Stir in the cooked pearl onions, mushrooms, and chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.