A rich and flavorful beef stew with a touch of Burgundy wine, perfect for cozy dinners.
Cook the bacon in a large skillet over medium heat until crispy.
Using smoked bacon adds a depth of flavor to the dish.
Remove the bacon from the skillet and set aside.
Place the bacon on a paper towel to absorb excess grease.
Season the beef with salt, pepper, and flour, then brown it in the bacon grease in batches.
Browning the beef in batches prevents overcrowding and ensures even cooking.
Combine the browned beef and cooked bacon in a large casserole dish.
Mixing the beef and bacon early allows the flavors to meld together.
In the same skillet, sauté the onions and carrots until softened.
Adding a pinch of salt helps the vegetables release their moisture.
Add the tomato paste, thyme, and bay leaf to the skillet and stir.
Cooking the tomato paste briefly enhances its sweetness.
Pour in the Burgundy wine and bring to a simmer.
Scrape the bottom of the skillet to incorporate all the browned bits into the sauce.
Transfer the wine mixture to the casserole dish with the beef and bacon.
Ensure the beef is mostly submerged in the liquid for even cooking.
Cover the casserole dish and bake in a preheated oven at 325°F for 2.5 hours.
Check the stew halfway through and stir gently to prevent sticking.
Sauté the mushrooms in butter and olive oil until golden brown.
Adding a pinch of salt helps the mushrooms release their moisture.
Add the cooked mushrooms to the casserole dish before serving.
Stir gently to incorporate the mushrooms without breaking them.
Serve the stew hot, garnished with fresh parsley.
Serving with crusty bread or mashed potatoes makes for a complete meal.
