EFK Beef Bourguignon

Directions

1. Heat the oven to 325°F. Pat the beef dry and season with 1 1/2 teaspoons salt and the pepper. Cook the bacon in the Dutch oven over medium heat until browned; transfer it to a plate. Brown the beef in batches in the rendered fat, adding a little olive oil only as needed. Transfer each browned batch to the plate.
2. Add the chopped onion and carrots and cook until lightly browned, about 6 minutes. Add the garlic and tomato paste and cook 1 minute. Sprinkle in the flour and cook 1 minute more. Gradually pour in the wine, scraping up the fond, then add the beef stock, thyme, bay leaves, bacon, beef, and remaining salt.
3. Bring to a simmer, cover, and braise in the oven for about 2 hours. Meanwhile, melt the butter in the de Buyer skillet and brown the mushrooms and pearl onions. Add them to the Dutch oven and continue braising uncovered for 30 to 45 minutes, until the beef is fork-tender and the sauce has reduced to coat a spoon.
4. Remove the thyme stems and bay leaves. Skim excess fat if needed, adjust seasoning, and finish with parsley. Let the stew rest 10 minutes before serving.