1-Prepping ingredients: Begin by chopping vegetables, cubing the beef, and measuring liquids to keep things organized. This Beef Bourguignon recipe uses a traditional oven method that brings out deep flavors through slow cooking.

2-Cooking bacon and beef: Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven and sauté 6 ounces of chopped bacon until crisp, then set it aside. Pat 3 pounds of beef chunks dry and sear them in batches until browned, adding them to the bacon. In the same pot, sauté the diced onion, sliced carrot, and part of the minced garlic in the remaining fat until soft, which builds a flavorful base.

3-Making stew base: Drain excess fat, leaving about 1 tablespoon, then return the beef and bacon to the pot. Season with a pinch of salt and pepper, sprinkle with 2 tablespoons flour, and cook for 4-5 minutes to brown. Add the pearl onions, red wine, enough beef stock to cover the meat, 2 tablespoons tomato paste, 1 crushed bouillon cube, 1 teaspoon chopped thyme, some parsley, and 2 bay leaves. Bring to a simmer on the stove, cover, and bake in a preheated 350°F oven for 2-3 hours until the meat is tender.

4-Finishing Touches: While the stew cooks, prepare the mushrooms by sautéing 1 pound of quartered mushrooms with the remaining garlic and 2 tablespoons butter for about 5 minutes, seasoning as you go. Once the casserole is out of the oven, strain the sauce, discard the bay leaves, and return the meat and bacon to the pot along with the mushrooms. Simmer the sauce uncovered until it thickens, skim off any fat, and adjust seasoning before serving.

5-Serving: Serve your Beef Bourguignon with mashed potatoes, rice, or noodles to soak up the sauce. Rest the dish for 15 minutes after cooking to let flavors mellow, and remember, it tastes even better the next day.