A hearty and flavorful beef and mushroom ragout, perfect for cozy dinners.
Heat the butter and olive oil in a Dutch oven over medium heat.
Using both butter and oil prevents the butter from burning while adding flavor.
Add the bacon and cook until crispy.
Crispy bacon adds a smoky flavor to the dish.
Stir in the chopped onion, garlic, carrot, and celery. Cook until softened.
Cut the vegetables into uniform sizes for even cooking.
Mix in the Worcestershire sauce, bay leaf, thyme, black pepper, salt, and cayenne pepper.
Adding spices at this stage enhances their aroma.
Coat the beef cubes in flour and add them to the pot. Brown on all sides.
Browning the beef locks in its juices and adds depth to the flavor.
Pour in the red wine and scrape the bottom of the pot to deglaze.
Deglazing lifts the flavorful bits stuck to the pot.
Add the mushrooms and enough water to cover the ingredients. Bring to a boil, then reduce to a simmer.
Simmering slowly ensures the beef becomes tender.
Stir in the sour cream and parsley just before serving. Adjust seasoning if needed.
Avoid boiling after adding sour cream to prevent curdling.
Serve hot with your choice of side, such as mashed potatoes or crusty bread.
Serving with a starchy side helps soak up the delicious sauce.
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