This rich French beef stew braised in red wine takes about 3 hours but delivers restaurant-quality results. Perfect for a cozy weekend dinner or impressing guests. Moderate difficulty — the steps are simple but require patience and attention.
Cut the beef chuck into 2-inch cubes, pat them completely dry with paper towels. Peel and slice the carrots into 1-inch chunks. Peel the pearl onions (blanch them in boiling water for 30 seconds to make peeling easier). Slice the bacon into lardons (small strips). Mince the garlic cloves.
Season the beef cubes generously on all sides with salt and freshly ground black pepper. Let them sit at room temperature for 10 minutes. This helps the meat brown better and cook more evenly.
Heat your Dutch oven over medium heat. Add the bacon lardons and cook, stirring occasionally, until crispy and golden brown (about 5-7 minutes). Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
Increase heat to medium-high. Working in batches (don't crowd the pan), add beef cubes to the hot bacon fat. Brown them deeply on all sides, about 3-4 minutes per side. Transfer each batch to a plate when done. Add a tablespoon of olive oil between batches if the pot gets too dry.
Reduce heat to medium. Add the sliced carrots and pearl onions to the pot. Cook, stirring occasionally, until they start to soften and get light color, about 5-6 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Push the vegetables to the side and add the tomato paste to the center of the pot. Cook it for 1-2 minutes, stirring, until it darkens slightly. Sprinkle the flour over everything and stir well to coat all the vegetables. Cook for 2 minutes to remove the raw flour taste.
Pour in the red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. This adds incredible flavor. Bring to a simmer and let it reduce by about one-third, approximately 5 minutes.
Return the browned beef and bacon (plus any accumulated juices) to the pot. Pour in the beef stock. Add the bay leaves, fresh thyme sprigs, and a pinch of salt. The liquid should almost cover the meat — add a bit more stock or water if needed.
Preheat your oven to 325°F. Bring the pot to a gentle simmer on the stovetop, then cover with the lid and transfer to the oven. Braise for 2 to 2.5 hours, until the beef is fork-tender. Check once halfway through — the liquid should be gently bubbling.
About 30 minutes before the stew is done, clean and quarter the mushrooms. Heat butter and a drizzle of olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown on one side. Stir and cook another 2-3 minutes. Season with salt and pepper.
Remove the Dutch oven from the oven. Fish out and discard the bay leaves and thyme stems. Stir in the sautéed mushrooms. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, simmer uncovered on the stovetop for 10 minutes to thicken.
Ladle the beef bourguignon into shallow bowls. Garnish with freshly chopped parsley. Serve immediately with crusty bread, egg noodles, or creamy mashed potatoes to soak up the incredible sauce.