Directions

• Start by cutting the beef chuck into 1.5-inch cubes, trimming any excess fat. Chop the bacon, onions, and carrots, and mince the garlic to have everything ready for cooking.
• In a large Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot for added flavor.
• Increase the heat to medium-high. Gradually add the beef cubes to the pot, making sure not to overcrowd. Sear each side until deep brown, approximately 3-4 minutes per side, then remove and set aside with the bacon.
• In the same pot, add the chopped onions and carrots. Sauté for about 5-7 minutes, until the onions become translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.
• Add the tomato paste to the vegetables and stir well. Return the beef and bacon to the pot and pour in the red wine and beef broth. Don't forget to scrape the bottom to deglaze and incorporate all those wonderful flavors!
• Place the bouquet garni into the pot and bring the mixture to a gentle boil. Reduce the heat to low, cover it, and let it simmer for 2-3 hours, stirring occasionally until the beef is tender and infused with flavor.
• In a separate pan, melt the butter over medium heat. Add the pearl onions and sauté until golden and tender, about 10 minutes. Then, add the quartered mushrooms and cook for an additional 5 minutes. Set these aside until the beef is ready.
• Once the beef is fork-tender, stir in the sautéed pearl onions and mushrooms. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired; enjoy the warm embrace of your Classic Beef Bourguignon!