1-Getting started with beef bourguignon: First, prepare all ingredients by cutting the beef into cubes, slicing the carrot, dicing the onion, and mincing the garlic. Preheat your oven to 350°F (175°C) for the traditional method, which we’ll focus on here along with other options.

2-Next: heat the olive oil in a large Dutch oven over medium-high heat and crisp the bacon until golden. Sear the beef chunks in the rendered fat for a caramelized exterior, then set them aside. Add the carrot, onion, and part of the garlic to the pot, sautéing until softened and fragrant, which helps build layers of flavor.

3-Now: season with a pinch of salt, pepper, and flour to create a base for the sauce. Stir in the pearl onions if using, then pour in the red wine, beef stock, tomato paste, crushed bouillon cube, thyme, half the parsley, and bay leaves. Bring everything to a simmer before covering and transferring to the oven for 2 to 3 hours until the beef is tender. In the last few minutes, sauté the mushrooms in butter with the remaining garlic and add them to the stew for extra texture.

4-After cooking: strain the sauce, skim off any excess fat, and thicken it to a glossy finish before returning the meat and vegetables. Let the dish rest for 15 minutes to meld flavors, then garnish with the rest of the parsley. Serve with sides like mashed potatoes or rice. This method takes about 15 minutes to prepare and 3 hours to cook, totaling around 3 hours and 15 minutes.