Ingredients

Makes about 8 to 10 servings.

Using the suggested pieces of beef will make a huge difference, you should absolutely avoid grocery store “beef stew” cubes.

Instructions

Prep: Preheat your oven to 150°C (300°F). Cut the bacon into matchsticks and the beef into large chunks. Chop the onions and slice the carrots. Tie the bay leaves, thyme sprigs, and parsley together with a piece of kitchen twine to create a bouquet garni.
Render: In your Dutch oven over medium-low heat, cook the bacon until crispy. Remove the bacon and save it in the fridge for tomorrow. Leave the rendered fat in the pot.
Sear: Pat the beef completely dry. Turn the heat to medium-high and sear the meat in small, uncrowded batches until deeply browned on all sides. Set the beef aside.
Sauté: Lower the heat to medium. Add the onions and carrots to the pot and cook until softened. If bottom is dry, add a little water to avoid burning and cover for a little bit. Stir in the tomato paste for one minute until it darkens.
Thicken: Return the beef and its resting juices to the pot. Sprinkle the flour over everything, toss well to coat, and cook for two minutes to toast the flour.
Braise: Pour 1.5 bottles of Pinot Noir, using a wooden spoon to scrape up all the browned bits from the bottom. Tuck the bouquet garni directly into the liquid. Bring to a gentle simmer, cover tightly, and bake in the oven for 3 hours until the meat is fork-tender.
Rest: Let the pot cool at room temperature for an hour, then refrigerate it overnight.

Skim: Remove the pot from the fridge and spoon off the layer of hardened, solid fat from the surface.
Sauté Garnish: Heat that skimmed fat in a separate skillet over medium-high heat. Sauté your quartered mushrooms until deeply caramelized.
Reheat and Serve: Gently reheat the stew on the stove over medium-low heat until it reaches a simmer. Fold in the cooked mushrooms and the reserved bacon. Simmer for 15 minutes, check the seasoning, and serve.