1-Getting started with Beef Bourguignon is fun and straightforward, using techniques like oven braising or stovetop simmering. First, prepare your ingredients by cutting the beef into 2-inch pieces, slicing the carrot, dicing the onion, and mincing the garlic. This sets the stage for a smooth cooking process that anyone, from seniors to baking enthusiasts, can enjoy.

2-In a large Dutch oven, heat 1 tablespoon of extra-virgin olive oil and sauté 6 ounces of roughly chopped bacon until crisp. Next, brown the 3 pounds of beef in batches over medium-high heat to lock in those rich flavors, then set it aside. In the same pot, cook the carrot, onion, and some of the minced garlic until softened, building layers of taste.

3-Stir in 2 tablespoons of flour to thicken, then add the pearl onions, red wine, beef stock, tomato paste, bouillon cube, thyme, and bay leaves. For the traditional oven method, preheat to 350°F (175°C) and let the mixture simmer covered for 2 to 3 hours until the beef is tender. Near the end, sauté the mushrooms in 2 tablespoons of butter with the remaining garlic and mix them back in for that perfect finish.

4-If you’re short on time, try pressure cooking for faster results while keeping the beef tender. Once done, let the stew rest to enhance flavor, and serve it with sides like mashed potatoes or rice. Remember, enhancing the taste is as simple as adjusting the sauce thickness by simmering or adding stock.