Bœuf BourguignonBurgundy Beef Stew

Preheat the oven to 160°C (320°F). Pat the beef chuck dry and season it with the salt and black pepper.

Heat the extra virgin olive oil in a heavy Dutch oven over medium-high heat. Add the bacon and cook until lightly browned and some fat has rendered. Remove it with a spoon and set it aside.

Brown the beef chuck in batches so the pieces sear properly instead of steaming. Transfer the browned beef to a plate.

Lower the heat to medium. Add the onion, carrot, and celery to the pot and cook until they soften and pick up a little color. Stir in the garlic and cook briefly, just until fragrant.

Sprinkle in the all-purpose flour and stir well so the vegetables are lightly coated. Add the tomato paste and cook for a minute to remove its raw taste.

Pour in the red dry wine and scrape the bottom of the pot to loosen the browned bits. Return the bacon and beef chuck to the pot, then add the beef stock, bay leaves, and fresh thyme.

Bring the stew to a gentle simmer, cover, and transfer it to the oven. Cook until the beef is very tender and the sauce has developed a deep flavor.

Return the pot to the stove, stir in the mushroom, and simmer uncovered over medium-low heat until the mushrooms are tender and the sauce lightly coats a spoon.

Remove the bay leaves and fresh thyme stems if needed. Taste and adjust with more salt and black pepper if necessary, then finish with the fresh parsley before serving.