Beef Bourguignon

Instructions

1. 1
   Preheat oven to 160°C (320°F).
2. 2
   In a large Dutch oven, fry lardons until crispy, then remove and set aside.
3. 3
   Brown beef in batches in the same pot with olive oil until all sides are caramelized. Remove and set aside.
4. 4
   Sauté chopped onions and carrots until softened, then stir in tomato paste and flour, cooking for 2 minutes.
5. 5
   Pour in red wine, scraping up browned bits from the bottom. Add beef broth, garlic, bay leaves, and thyme.
6. 6
   Return beef and lardons to the pot. Bring to a simmer, cover, and transfer to oven for 2 hours.
7. 7
   Add pearl onions and mushrooms, return to oven for another 45 minutes until beef is tender.
8. 8
   Season with salt and pepper. Serve hot with crusty bread or egg noodles.