Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. In a bowl, mix ¼ cup all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Pat 2–2½ lb beef stew meat (1½-inch cubes) dry and toss until every piece is lightly coated — shake off the excess so you don't get a pasty sauce later.

2. 2

   Melt 2 tablespoons unsalted butter (or bacon fat) in a heavy Dutch oven over medium-high heat until it foams. Brown the beef in batches 3–4 minutes per side until deeply browned; crowding steams it gray. Return all the meat to the pot.

3. 3

   Add 2 large sliced onions, 3 carrots cut into chunks, 8 oz halved button mushrooms, and 2 minced garlic cloves. Cook 5–10 minutes, stirring, until the onion softens and the mushrooms give up some liquid.

4. 4

   Pour in 1–1½ cups dry red wine and scrape up the browned bits. Add 1 bay leaf, 2 teaspoons dried thyme (or a few fresh sprigs), and half of 2–4 tablespoons chopped parsley. Cover and bake 2½ hours.

5. 5

   Uncover and bake 30 minutes more so the sauce thickens and the beef shreds with a fork. Splash in a little wine, broth, or water if it looks dry. Discard the bay leaf, taste for salt and pepper, and finish with the remaining parsley (and crumbled bacon if you rendered some). Serve with crusty bread. You want fork-tender beef bourguignon in a glossy wine gravy — not tough chewy cubes or a thin watery broth.