Beef Bourguignon

Cook the diced bacon in a Dutch oven over medium heat until crisp. Remove the bacon and reserve the rendered fat

Season the beef with salt and pepper. Brown the beef in batches in the bacon fat until deeply caramelized.

Add the carrots, pearl onions, and garlic. Cook for about 5 minutes until lightly softened.

Stir in the tomato paste and sprinkle the flour over the vegetables and beef. Cook for 2 minutes.

Pour in the Burgundy wine and beef stock. Add the cooked bacon, thyme, and bay leaves. Bring to a gentle simmer.

Cover and cook on low heat (or in a 160°C / 325°F oven) for 2½–3 hours until the beef is tender.

Meanwhile, sauté the mushrooms in butter until golden brown. Stir them into the stew during the final 20 minutes of cooking.

Remove the thyme sprigs and bay leaves. Garnish with chopped parsley and serve with mashed potatoes, buttered noodles, or crusty French bread.