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.
Delicious and comforting. The slow cooking really develops the flavors. I will be making this recipe again for sure.
Very good. The mushrooms were perfectly cooked, and the overall dish was very satisfying. I would suggest using a good quality red wine.
This was a very good Beef Bourguignon. I particularly enjoyed the balance of flavors. The wine really came through nicely. Would definitely make this again.
A really comforting and flavorful dish. The onions and mushrooms were cooked perfectly. It was a bit time-consuming, but well worth the effort.
The flavor was good, but the beef was a bit dry. I think I might have overcooked it slightly. I'll try again and be more careful with the cooking time.
