Step 1

Preheat an oven to 350 F.

Step 2

Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it's browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.

Step 3

Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.

Step 4

Saute the veggies. Decrease the heat to medium and add 2 tablespoons of the butter. Add the chopped onions and carrots to the pot and saute for 2-3 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate. Cook for 2-3 minutes stirring constantly.

Step 5

Add the wine, stock, and herbs. Add the wine to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and bouillon and bring to a simmer. Add the beef and bacon back to the pot, along with the thyme and bay leaves. Cover the pot and transfer to the oven. Cook for 2 1/2 hours.

Step 6

Add the mushrooms and pearl onions. Around the 2 1/2 hour mark, melt the remaining butter in a skillet over medium-high heat. Once the butter is hot and foamy, add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes, until browned. Season with salt and pepper.

Step 7

Remove the beef bourguignon from the oven and add the mushrooms and onions. Return to the oven until the beef is very tender, another 45-60 minutes. Remove from the oven and leave covered for 30 minutes before serving.