Beef Bourguignon

Ingredients

• 3 pounds beef chuck – cut into 1.5-inch pieces, patted dry
• 2.5 tsp kosher salt
• 1.5 tsp black pepper
• 1 tbsp vegetable oil
• 6 ounces thick-cut bacon – cut into 0.5-inch lardons
• 10 ounces yellow onion – roughly chopped
• 10 ounces carrots – cut into 1-inch chunks
• 4 cloves garlic – minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 3 cups dry red wine
• 2 cups beef stock
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 3 tbsp unsalted butter
• 12 ounces cremini mushrooms – quartered
• 12 ounces pearl onions – peeled
• 1 tsp granulated sugar
• 0.5 cup water
• flat-leaf parsley – chopped (for serving)

Instructions

1. Heat the oven to 325°F. Pat the beef chuck dry and season all over with the kosher salt and black pepper, 5 minutes.
2. In a 5–6 quart Dutch oven over medium heat, add the vegetable oil and thick-cut bacon; cook until the bacon is browned and the fat is rendered, 6–8 minutes. Transfer the bacon to a bowl with a slotted spoon.
3. Increase heat to medium-high. In the rendered fat, sear the meat pieces in batches without crowding until well browned on 2–3 sides, 8–10 minutes per batch; transfer to the bowl with the bacon.
4. Reduce heat to medium. Add the yellow onion and carrots to the pot; cook, scraping up browned bits, until softened and lightly browned, 6–8 minutes. Stir in the garlic and tomato paste and cook until fragrant and slightly darkened, 1–2 minutes. Sprinkle in the all-purpose flour and cook, stirring, 1 minute.
5. Return the browned meat and bacon (with juices) to the pot. Pour in the dry red wine and beef stock to just cover; add the fresh thyme sprigs and bay leaves. Bring to a gentle simmer, 3–5 minutes, skimming any foam; cover and transfer to the oven. Braise until the meat is very tender, 2 hours 30 minutes to 3 hours.
6. While the stew braises, prepare the garnish. In a large skillet, melt the unsalted butter over medium-high heat. Add the cremini mushrooms and cook, stirring occasionally, until deeply browned and their moisture evaporates, 6–8 minutes; transfer to a bowl. Add the pearl onions and the granulated sugar to the same skillet and cook, stirring, until lightly browned, 6–8 minutes. Add the water, cover, and simmer until the onions are tender and glazed, 10–12 minutes; uncover and reduce any liquid to a syrupy glaze, 2–3 minutes. Set aside with the mushrooms.
7. Remove the pot from the oven; discard the fresh thyme sprigs and bay leaves. Let the stew rest 5 minutes, then skim excess fat from the surface. Set over medium heat and simmer uncovered until the sauce thickly coats a spoon, 10–15 minutes.
8. Stir the mushrooms and pearl onions into the stew and simmer 5 minutes to marry flavors. Taste and adjust seasoning as needed. Serve hot, sprinkled with flat-leaf parsley.