Rustic Dutch Oven Beef Bourguignon Recipe

In a large Dutch oven over medium heat, cook the diced bacon until crispy and golden brown, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Pat the beef chunks completely dry with paper towels and season generously with salt and pepper. Working in batches to avoid crowding, sear the beef in the hot bacon fat until a deep, caramelized brown crust forms on all sides, about 3 to 4 minutes per side, then transfer to a plate.

Add the chopped onion and sliced carrots to the pot and cook until the onions are soft and translucent, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant and slightly darkened.

Sprinkle the flour over the vegetables and stir well to coat them, cooking for 1 minute to remove the raw flour taste. Slowly pour in the red wine and beef broth, scraping up all the browned, flavorful bits from the bottom of the pot with a wooden spoon.

Return the beef and bacon to the pot, along with any accumulated juices, and nestle the thyme sprigs and halved cremini mushrooms into the liquid. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let simmer gently for 90 minutes until the beef is melt-in-your-mouth tender.

Remove the lid during the last 15 minutes of cooking to allow the sauce to thicken into a rich, glossy gravy. Discard the thyme sprigs, ladle the hot stew into shallow bowls over mashed potatoes, and garnish with fresh parsley if desired.