Prepare the Beef

1. Marinate the Beef: Place the beef cubes in a large bowl. Pour in the wine, ensuring the meat is completely submerged. Add 2 sprigs of thyme, 2 bay leaves, and a few whole peppercorns. Cover the bowl and refrigerate for 3 hours or overnight. Marinating the beef in wine helps to tenderize the meat and infuse it with flavor.
2. Drain and Pat Dry: After marinating, remove the beef cubes from the wine marinade and pat them dry with paper towels. This step is crucial for ensuring a good sear when browning the beef.

Sear the Beef

3. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides for about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
4. Sauté the Aromatics: In the same Dutch oven, add 2 tablespoons of butter. Add the diced onions, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant. This step builds the flavor base for the dish.
5. Add Tomato Paste and Flour: Stir in the tomato paste and cook for 2 minutes to caramelize the paste, which deepens its flavor. Then, sprinkle in the flour and stir to combine. This will help thicken the sauce later as the dish simmers.

Braise the Beef

6. Deglaze with Wine: Pour in the marinated wine, scraping up any browned bits from the bottom of the pot. This process, known as deglazing, ensures that all the flavorful bits stuck to the pot are incorporated into the sauce.
7. Add Broth and Seasonings: Return the browned beef to the pot and add the beef broth. Stir in the fresh thyme and bay leaves. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Slow Braise: Allow the beef to braise for 2½ to 3 hours, checking occasionally to ensure the meat is tender. The slow cooking process helps the beef become incredibly tender and allows the flavors to meld together. The meat should be fork-tender when done.

Prepare the Garnishes

9. Cook the Bacon: While the beef is braising, place the chopped bacon in a skillet over medium heat. Cook until the bacon is crispy, about 5-7 minutes. Remove from the pan and set aside.
10. Cook the Pearl Onions and Mushrooms: In the same skillet used for the bacon, add the peeled pearl onions and cook for 5 minutes until lightly browned. Then, add the sliced mushrooms and sauté for an additional 5 minutes until the mushrooms are golden and tender.
11. Combine with the Beef: Once the beef is tender, stir in the cooked bacon, pearl onions, and mushrooms into the braised beef mixture. Let the stew simmer for another 15 minutes to allow the flavors to meld together. Taste and adjust seasoning with additional salt and pepper if needed.

Serve the French Beef Bourguignon

12. Serve: Ladle the Beef Bourguignon into bowls and garnish with freshly chopped parsley. Serve it with mashed potatoes, buttered noodles, or crusty French bread to soak up the delicious sauce. Enjoy this rich and comforting French classic!