Beef Bourguignon

1.Preheat your oven to 325°F (160°C).

2.In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

3.Season the beef cubes with salt and pepper. In batches, brown the beef in the bacon fat on all sides, about 5-7 minutes per batch. Remove the beef and set aside with the bacon.

4.In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

5.Add the tomato paste and stir well, cooking for another minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

6.Return the beef and bacon to the pot. Add the beef broth, thyme, bay leaves, carrots, pearl onions, and mushrooms. Stir to combine and bring back to a simmer.

7.Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened. Check occasionally and stir if needed.

8.Once cooked, remove the pot from the oven and discard the bay leaves. Taste and adjust seasoning with salt and pepper if necessary.

9.Serve hot, garnished with chopped fresh parsley, alongside crusty bread or over mashed potatoes.