Boeuf Bourguignon: Burgundy Beef Stew

How to Make It

• 1

  ['Pat 1.2 kg beef chuck or stewing beef, cut into 5 cm (2-inch) cubes, very dry with paper towels. Season generously with 2 tsp salt and 1 tsp black pepper.', 'In a large, heavy-bottomed Dutch oven, render 150g diced bacon (lardons) over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.', 'Increase heat to medium-high. Add 2 tbsp olive oil to the pot. Sear the beef cubes in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove beef and set aside.', 'Reduce heat to medium. Add 1 large chopped onion and 2 chopped carrots to the pot. Sauté for 8-10 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 minute. Add 2 tbsp all-purpose flour and cook, stirring, for 2 minutes.', 'Stir in 2 tbsp tomato paste. Pour in 750ml (3 cups) dry red Burgundy wine and 500ml (2 cups) beef broth. Scrape up any browned bits. Add 2 bay leaves and 1 tsp fresh thyme sprigs. Return beef and half of the crispy bacon to the pot.', 'Bring to a simmer, then cover and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until beef is incredibly tender. In the last 30 minutes, sauté 300g quartered button mushrooms in 2 tbsp butter in a separate pan until golden, then add to the stew. Taste and adjust seasoning. Serve hot, garnished with the remaining crispy bacon and fresh chopped parsley, perhaps alongside creamy mashed potatoes or crusty bread.']