Best-Ever Beef Bourguignon

1 . Stage

Preheat oven to 350°. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Add bacon and cook, stirring occasionally, until crispy, about 6 minutes. Drain bacon on a paper towel-lined plate. 

2 . Stage

Increase heat to medium-high and, working in batches, add beef in a single layer, leaving room between each piece. Cook until seared on all sides, about 10 minutes. Repeat with remaining beef. 

3 . Stage

Reduce heat to medium and stir in carrot and onion. If the pan seems very dark, add 1 tablespoon of water and use a wooden spoon to scrape dark. Season with salt and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds. 

4 . Stage

Add flour and stir until vegetables are coated, then add wine, broth, bay leaves, and thyme. Return bacon and beef to pot, cover pot with a tight-fitting lid, and transfer to oven. Cook until beef is very tender and sauce has thickened slightly, about 1½ hours. Season with salt and pepper. 

5 . Stage

Meanwhile, cook pearl onions and mushrooms. In a large skillet over medium heat, melt butter. Add pearl onions and mushrooms and cook, stirring occasionally, until golden and tender. If the pan seems dry, add water by the tablespoon.

6 . Stage

Top each serving with pearl onions and mushrooms and garnish with parsley.