Marinate the Beef (optional):

• Prepare the Marinade: In a large bowl, pour in the red wine. Add the beef cubes, ensuring they are fully submerged.
• Cover and Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or overnight for a richer flavor. This step helps tenderize the meat and infuses it with the wine’s flavor.

Brown the Bacon:

• Heat the Pot: Place a large Dutch oven or heavy pot over medium heat.
• Cook the Bacon: Add the chopped bacon and cook until it’s crispy, stirring occasionally. This usually takes about 5-7 minutes.
• Remove and Drain: Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain. Leave the rendered fat in the pot, as it adds flavor to the dish.

Sear the Beef:

• Prepare the Beef: If marinated, drain the beef cubes from the wine (but reserve the wine for later use). Pat the beef dry with paper towels; this helps achieve a good sear.
• Brown in Batches: Increase the heat to medium-high. Add a few beef cubes to the pot, ensuring not to overcrowd. Brown on all sides, about 3-4 minutes per side.
• Remove and Repeat: Once browned, transfer the beef to a plate and repeat the process with the remaining cubes. If necessary, add a bit of oil to the pot to prevent sticking.

Sauté Vegetables:

• Add Onions and Carrots: In the same pot, reduce the heat to medium. Add the diced onions and sliced carrots. Sauté for about 5-7 minutes, or until the onions are translucent and the carrots are slightly tender.
• Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.

Combine Ingredients:

• Add Flour: Sprinkle the flour over the vegetable mixture and stir well, cooking for about 2 minutes. This will help thicken the stew later.
• Incorporate Tomato Paste: Add the tomato paste and stir to combine, cooking for another minute to deepen the flavor.
• Add Liquids and Beef: Pour in the reserved wine and beef broth, stirring to combine.
• Add Seasonings: Return the browned beef and bacon to the pot. Add the bouquet garni (which is typically tied with kitchen twine for easy removal), salt, and pepper. Stir to combine everything.

Braise the Stew:

• Bring to a Simmer: Increase the heat to medium-high to bring the mixture to a simmer. Once it reaches a gentle boil, reduce the heat to low.
• Cover and Cook: Cover the pot with a lid slightly ajar to allow steam to escape. Let it simmer on low heat for about 2 hours, stirring occasionally. The beef should become fork-tender, and the flavors will meld beautifully.

Cook the Mushrooms:

• Sauté the Mushrooms: In a separate skillet, heat a tablespoon of oil or butter over medium heat. Add the quartered mushrooms and sauté until they are golden brown, about 5-7 minutes.
• Add to the Stew: In the last 30 minutes of cooking the stew, add the sautéed mushrooms to the pot. This prevents them from becoming mushy while still allowing them to absorb the stew’s flavors.

Finish and Serve:

• Remove the Bouquet Garni: After the stew has cooked and the beef is tender, carefully remove the bouquet garni from the pot. Discard it.
• Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if necessary.
• Serve: Ladle the Beef Bourguignon into bowls or over mashed potatoes or egg noodles. Garnish with chopped fresh parsley for a pop of color and flavor. Enjoy with crusty bread for dipping!