Boeuf Bourguignon à la Franche-Comté

1.In a large bowl, marinate the beef cubes in the red wine overnight in the refrigerator. This will infuse the meat with the wine's rich flavors.

2.The next day, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade for later use.

3.In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.

4.In the same pot, add the beef cubes in batches, browning them on all sides. Remove the beef and set aside with the bacon.

5.Add the chopped onion and carrots to the pot, cooking until the onion is translucent and the carrots are slightly softened. Stir in the garlic and cook for another minute.

6.Sprinkle the flour over the vegetables and stir well to coat. Add the tomato paste and stir again until everything is well combined.

7.Return the beef and bacon to the pot. Pour in the reserved wine marinade and the beef stock. Add the bouquet garni and bring the mixture to a simmer.

8.Cover the pot and transfer it to a preheated oven at 325°F (160°C). Cook for about 2.5 to 3 hours, or until the beef is tender.

9.While the stew is cooking, in a separate pan, sauté the mushrooms and pearl onions in a bit of olive oil until they are golden brown. Set aside.

10.Once the beef is tender, remove the pot from the oven and discard the bouquet garni. Stir in the sautéed mushrooms and pearl onions.

11.Season the stew with salt and pepper to taste. Allow it to simmer on the stovetop for an additional 10 minutes to meld the flavors.

12.Serve the Boeuf Bourguignon hot, garnished with chopped fresh parsley.