Beef Bourguignon

Season the beef chuck with salt and black pepper. Heat a heavy pot over medium-high heat, add a drizzle of oil, and sear the beef pieces until browned on all sides; then remove and set aside.

Add the chopped bacon to the same pot and render it until crisp, stirring occasionally. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.

Add the julienned onions and sliced carrots to the pot with the bacon fat. Sauté for 4–5 minutes until they begin to soften, then stir in the tomato paste and cook for another 1 minute to develop flavor.

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.

Return the browned beef and crisp bacon to the pot. Pour in the beef stock, add the rosemary sprigs, thyme sprigs, and bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is fork‑tender.

While the stew is braising, preheat a separate skillet over medium heat, add a little oil, and roast the chopped mushrooms and blanched pearl onions. Season with salt and pepper and cook until golden, about 8–10 minutes.

About 30 minutes before the stew is finished, stir the roasted mushrooms and pearl onions into the pot to finish cooking together and absorb the sauce.

Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remove the herb sprigs and bay leaves.

Serve the Beef Bourguignon hot, spooned over creamy mashed potatoes or buttered noodles, and garnish with a fresh sprig of parsley if desired.