Step 1

Place a large bowl onto mixing bowl lid, weigh in beef cubes and set aside.

Step 2

Place a small bowl onto mixing bowl lid, weigh in flour and set aside. Heat a large frying pan over medium heat, add reserved flour and toast 5-8 minutes, until golden brown, stirring frequently to promote even toasting and prevent burning. Transfer to a container, cover and set aside until needed.

Step 3

Place dried porcini mushrooms into mixing bowl and grind 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Step 4

Add parsley and chop 8 sec/speed 8. Scrape down sides of mixing bowl with spatula.

Step 5

Add garlic, yellow onions, celery and carrots and chop 5 sec/speed 3. Transfer vegetable mixture into bowl with reserved beef, add bay leaves and stir with spatula to combine, add red wine, cover and refrigerate overnight.

Step 6

Preheat oven to 350°F. Meanwhile in a large frying pan, heat 3 tbsp vegetable oil over med/high heat. Remove beef from marinade and pat dry with paper towel, reserve marinade with vegetables and wine. Working in batches to avoid over-crowding the pan, fry beef in hot oil until brown on all sides. Once beef is browned, transfer to a casserole dish with lid Betty or a Dutch oven (4 qt.).

Step 7

Place 1 oz olive oil, bacon and reserved browned flour into mixing bowl, place simmering basket onto mixing bowl lid and cook 5 min/250°F/speed 1.

Step 8

Add reserved marinade and beef stock, place simmering basket onto mixing bowl lid and cook 15 min/212°F//speed 1. Remove simmering basket and set aside. Pour over meat in casserole dish, cover with lid and bake 2-2½ hours (350°F), until meat is tender. Meanwhile heat a frying pan over medium heat. Working in batches to avoid over-crowding the pan, add 1½ tsp vegetable oil and 1½ tsp butter, half the brown mushrooms and 2 pinches salt and sauté until golden brown. Repeat with remaining ingredients. Transfer to a bowl, set aside and keep warm.

Step 9

Add 1 tbsp vegetable oil to the frying pan and heat over medium heat. Add brown sugar, 2 tbsp water and pearl onions and sauté until golden brown. Add 8 oz water (approx. 1 cup) and cook a further 10-12 minutes until onions are soft, water evaporates and creates a glaze. Transfer to bowl with reserved sautéed mushrooms and toss to combine.

Step 10

Garnish Boeuf Bourguignon with fresh parsley and serve with mashed potatoes and reserved sautéed mushrooms and onions.