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.
The dish was alright. I think it could have used a bit more salt. Overall, it was a good, hearty meal.
It was a decent meal. The flavor was there, but I felt it needed a bit more seasoning. Maybe a bay leaf would enhance the taste.
Not my favorite. The sauce was a bit bitter, and the beef wasn't as tender as I expected. Perhaps I used the wrong type of wine.
Outstanding! The slow cooking really made a difference. The beef practically melted in my mouth. A true classic, beautifully executed.
This is the best Beef Bourguignon I've ever had. The sauce was rich and velvety, and the beef was incredibly tender. A culinary masterpiece!
