Preheat your oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Season the beef cubes with salt and pepper. In batches, brown the beef in the bacon fat over medium-high heat. Remove the beef and set aside.
Add the chopped onions and carrots to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Return the beef and bacon to the pot. Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes.
Pour in the red wine and beef broth, making sure to scrape up any browned bits from the bottom of the pot. Add the tomato paste, thyme, and bay leaf. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is very tender.
In the last 30 minutes of cooking, sauté the quartered mushrooms in a separate pan with butter until browned. Add the mushrooms to the stew and stir to combine. Remove the bay leaf before serving. Serve hot with mashed potatoes or crusty bread.
Not impressed. The dish was bland, and the beef was tough. I followed the instructions, but the result was disappointing.
A classic recipe done right. The bacon added a nice smokiness to the dish. I'll definitely be making this again during the colder months.
This recipe is a keeper! The combination of beef, red wine, and vegetables is simply irresistible. I made this for a dinner party, and everyone raved about it.
Absolutely delicious! The flavors melded together beautifully. A perfect comfort food dish for a cold evening. I served it with mashed potatoes, as suggested, and it was perfect.
This Beef Bourguignon is amazing! The depth of flavor is incredible. I followed the recipe exactly, and it turned out perfect. Highly recommend.
