Beef Bourguignon

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches, approximately 3-4 minutes per side. Set aside.
2. 2
   In the same pot, cook the lardons until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
3. 3
   Add carrots, pearl onions, and mushrooms to the pot. Sauté for 5 minutes until lightly browned.
4. 4
   Stir in garlic and tomato paste, cooking for 2 minutes until fragrant.
5. 5
   Dust the beef with flour, stirring well to coat. Add the beef back to the pot.
6. 6
   Pour in the Burgundy wine and beef stock. Add bay leaves and thyme. Bring to a simmer.
7. 7
   Reduce heat to low, cover, and braise for 2.5 to 3 hours, stirring occasionally, until beef is very tender.
8. 8
   Return the lardons to the pot 15 minutes before serving. Adjust seasoning with salt and pepper.
9. 9
   Remove bay leaves and thyme sprigs before serving.