A modern twist on the classic French dish, this recipe simplifies the process while maintaining the rich flavors.
Preheat your oven to 325°F.
Preheating ensures even cooking from the start.
Cut the bacon into small pieces and brown them in a large casserole dish over medium heat. Remove and set aside.
Browning the bacon adds depth to the dish.
In the same dish, brown the beef in batches. Remove and set aside.
Avoid overcrowding the pan to ensure proper browning.
Add the carrots and onions to the dish and sauté until softened.
Stir frequently to prevent burning.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the sauce.
Return the beef and bacon to the dish, then add the wine, tomato paste, garlic, thyme, and bay leaf. Bring to a simmer.
Simmering allows the flavors to meld together.
Cover the dish and place it in the oven. Cook for 2.5 hours, stirring occasionally.
Low and slow cooking ensures tender meat.
While the stew cooks, sauté the mushrooms in butter and olive oil until golden. Set aside.
High heat prevents the mushrooms from becoming soggy.
Once the stew is done, remove the thyme and bay leaf, and stir in the mushrooms.
Adding the mushrooms at the end preserves their texture.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
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