Beef Bourguignon - 2

Cooking Steps 1. In a cast-iron pot, cook bacon until fat renders and it turns golden brown, then remove. Keep the rendered fat in the pot. Pat the beef cubes dry, season with salt and pepper, and sear on all sides until deeply browned. Remove and set aside. 2. Add butter and olive oil to the same pot. Sauté onions, carrots, and celery until the onions soften. Add minced garlic and tomato paste, and stir-fry for 1 minute. 3. Return the beef to the pot. Sprinkle evenly with flour and stir-fry to coat the meat. Pour in red wine and beef stock (liquid should cover the ingredients). Add bay leaf, thyme, and rosemary, and bring to a boil. 4. Cover the pot and braise in a preheated oven at 160°C (320°F) for 1.5 to 2 hours (Alternatively, simmer on low heat on the stovetop for 2 hours until the beef is tender). 5. 30 minutes before serving, sauté mushrooms in butter in a separate pan until fragrant, then add them to the stew. Once cooked, taste and if the sauce is not thick enough, simmer uncovered to reduce slightly before serving.