Classic Beef Bourguignon

Yield: 4 to 6 servings

To Finish

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Season beef with 2 teaspoons salt and the black pepper. Set aside at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.

In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, 10–15 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Reserve the fat in the pot.

Heat oven to 350°F. Increase heat under the pot to medium-high until the fat just begins to smoke. Add half the beef in a single layer, leaving space between pieces. Brown well on all sides, 10–15 minutes total, transferring beef to a plate as it browns. Repeat with remaining beef.

Reduce heat if needed. Add onion, carrot, and remaining ¼ teaspoon salt to the pot. Cook, stirring occasionally, until softened, about 10 minutes.

Stir in garlic and tomato paste; cook for 1 minute. Add flour and cook for another minute. Pour in the wine, then add bay leaf and thyme, scraping up any browned bits from the bottom of the pot. Return beef and half of the lardons to the pot. Cover and transfer to the oven. Cook until beef is very tender, about 1½ hours, turning the meat halfway through.

While the stew cooks, combine pearl onions, mushrooms, ¼ cup water, olive oil, and a pinch each of salt, pepper, and sugar in a large skillet over high heat. Bring to a simmer, cover, and reduce heat to medium. Cook for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5–7 minutes.

Scatter onions, mushrooms, and remaining lardons over the stew. Garnish with chopped parsley and serve hot