Boeuf Bourguignon

Marinade In a large bowl, combine the beef, red wine, chopped onion, chopped carrots, minced garlic, bay leaves, fresh thyme, salt, and pepper. Cover and refrigerate for at least 4 hours or overnight.

Stew Remove the beef from the marinade, reserving the marinade. Pat the beef dry with paper towels.

Stew In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove the bacon from the pot and set aside.

Stew Add the beef to the pot and brown on all sides. Remove the beef from the pot and set aside.

Stew Add the pearl onions and mushrooms to the pot and cook until browned.

Stew Add the garlic and cook for an additional minute.

Stew Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Stew Gradually add the reserved marinade, beef broth, crushed tomatoes, tomato paste, Dijon mustard, and Worcestershire sauce to the pot, stirring to combine.

Stew Add the bay leaves and fresh thyme to the pot. Season with salt and pepper to taste.

Stew Return the beef and bacon to the pot, stirring to coat with the sauce.

Stew Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the beef is tender.

Stew Serve the Boeuf Bourguignon hot with crusty bread or over mashed potatoes.