Step 1

Preparation of Equipment and Ingredients: Preheat your oven to a temperature of 325 degrees Fahrenheit. This initial step is crucial for maintaining the proper cooking environment for the dish.

Step 2

Meat Preparation: In a large Dutch oven, melt the butter over medium-high heat. While the butter is melting, toss the beef in a mixture of flour, kosher salt, and black pepper until each piece is evenly coated. Once the butter is hot, add the beef to the pot. Sear the beef on all sides until it is thoroughly browned, approximately 4-5 minutes. This process not only enhances the flavor but also seals in the juices of the meat.

Step 3

Vegetable Sautéing: After removing the beef from the Dutch oven, add the pearl onions and carrots to the pot. Sauté these for about 4-5 minutes until they begin to brown. This step is essential for developing a deep, rich flavor base for the stew.

Step 4

Deglazing and Simmering: Introduce the minced garlic to the pot and sauté briefly before deglazing with the Burgundy wine. Stir well to lift any browned bits from the bottom of the pot, as these add significant flavor to the stew. Return the browned beef to the pot, and add the bay leaf and fresh thyme. Cover the pot and transfer it to the preheated oven.

Step 5

Slow Cooking: Allow the stew to cook covered in the oven for 2 hours. This slow cooking process is vital for tenderizing the beef and melding the flavors of the stew.

Step 6

Final Addition and Completion: After 2 hours, add the brown mushrooms to the stew and return it to the oven. Continue cooking for an additional hour. The mushrooms will absorb the flavors of the sauce and provide a contrasting texture to the tender beef.