1-First Step: Prep Your Ingredients Begin by chopping and measuring everything to make the process smooth. Cut the beef into 2-inch chunks and trim any excess fat, then slice the carrot and dice the onion. This mise en place helps everything cook evenly and lets you focus on the fun without rushing. For dietary needs, use gluten-free flour if required right from the start.

2-Second Step: Cook the Bacon and Sear the Beef Heat 1 tablespoon of extra-virgin olive oil in a large pot over medium heat, then add 6 ounces of roughly chopped bacon and cook until crisp, about 5 minutes; set it aside. In the same pot, sear the 3 pounds of beef chunks in batches until browned on all sides, which takes around 3-4 minutes per batch. This step builds flavor, and you can adapt by using plant-based meat for vegan versions to keep it inclusive.

3-Third Step: Sauté the Vegetables Using the pot’s leftover fats, sauté 1 large diced white onion and 1 large sliced carrot until softened, about 5 minutes, then stir in half of the 6 minced garlic cloves. This creates a flavorful base that ties the dish together, with the garlic adding a nice punch. If you’re watching calories, swap in more veggies here for a lighter touch while maintaining the beef Bourguignon essence.

4-Fourth Step: Combine and Simmer Return the beef and bacon to the pot, season with a pinch of coarse salt and ground pepper, and sprinkle in 2 tablespoons of flour; cook for 1-2 minutes to thicken. Add the optional 12 small pearl onions, 3 cups of red wine, 2-3 cups of beef stock, 2 tablespoons of tomato paste, 1 crushed beef bouillon cube, 1 teaspoon of chopped fresh thyme, half of the 2 tablespoons chopped fresh parsley, and 2 bay leaves. Bring to a simmer, cover, and bake in a preheated 350°F oven for 2 to 3 hours until the meat is tender. For stove top, simmer 1.5 to 2 hours; pressure cooker takes about 30 minutes plus release time; slow cooker needs 6 to 8 hours.

5-Fifth Step: Prepare and Add Mushrooms In a separate pan, melt 2 tablespoons of butter and cook the 1 pound of quartered mushrooms with the remaining garlic until browned, about 5-7 minutes. Add them to the stew just before serving to keep their texture. This timing works well for various preferences, like adding extra herbs for more flavor variations during this step.

6-Sixth Step: Final Touches and Serving Once done, let the beef Bourguignon rest for 15 minutes to let flavors meld, then adjust the sauce by simmering if it’s too thin. Serve with sides like mashed potatoes or rice, as suggested in the recipe tips. The total prep time is about 15 minutes, with cooking varying by method, making this beef Bourguignon adaptable for busy schedules or special occasions.