1-Gathering and Prepping Ingredients: Starting with the basics, the first step is all about getting organized this is your mise en place moment. Trim and cut the 3 pounds of beef into even 2-inch chunks, dice the large white onion and slice the large carrot, then measure out liquids like 3 cups of red wine and 2-3 cups of beef stock. Don’t forget to mince the 6 cloves of garlic and chop the fresh herbs. This prep takes about 15 minutes and sets you up for success, making the whole process feel less overwhelming. If you’re adapting for dietary needs, like a vegan swap, prepare plant-based alternatives now to keep things smooth.

2-Browning the Beef: Next, focus on browning that beef to lock in flavor. Pat the beef dry with a paper towel, season it with a pinch of salt and pepper, and sear it in batches in a heavy pot over medium-high heat. Use the fat from the 6 ounces of chopped bacon you sautéed first cook the bacon until crisp to render that golden fat. Each batch should take about 3-4 minutes per side, aiming for a nice golden crust without crowding the pan. For a low-calorie twist, use less oil here to cut back on fats while still achieving that tasty sear.

3-Cooking Aromatics and Deglazing: Once the beef is set aside, it’s time for the aromatics. In the same pot, sauté the diced onion and sliced carrot until they soften, which takes about 5 minutes over medium heat. Add 4 cloves of minced garlic and 2 tablespoons of tomato paste, stirring for another minute to build flavor. Now, deglaze the pot with the red wine pour in 3 cups and scrape up those tasty bits from the bottom. This step is crucial for a rich, burgundy beef sauce and works well for gluten-free versions by skipping flour adjustments.

4-Combining and Braising: Return the browned beef and bacon to the pot, sprinkle in 2 tablespoons of flour, and stir for 4-5 minutes to coat everything. Add the beef stock, 1 teaspoon of thyme, 1 tablespoon of parsley, 2 bay leaves, and the optional 12 pearl onions. Bring the mixture to a simmer on the stove, then cover and transfer to a preheated oven at 350°F for 2 to 3 hours until the meat is tender. If you’re using the stovetop, simmer on low for 1.5 to 2 hours instead. For a vegan adaptation, use vegetable stock and adjust cook times as needed to keep things plant-based.

5-Finishing Vegetables and Mushrooms: As the stew braises, prepare the mushrooms separately to keep their texture just right. In a pan, melt 2 tablespoons of butter and cook the 1 pound of quartered mushrooms with the remaining 2 cloves of garlic until golden, about 5-7 minutes. Add them to the pot in the last 15 minutes of cooking. If you’re making a low-calorie version, skip extra butter and sear with a bit of stock instead. This step ensures the mushrooms stay firm and flavorful in your beef bourguignon.

6-Final Touches and Serving: Once done, strain the sauce if needed, remove the bay leaves, and skim off any excess fat. Let the stew rest for 15 minutes to let flavors meld, then adjust seasoning and stir in the remaining parsley. Serve it up with sides like make-ahead mashed potatoes to soak up that sauce. For dietary tweaks, like gluten-free thickeners, add a cornstarch slurry at this stage. The total time is about 3 hours and 15 minutes, serving 6 to 8 people, and it’s a hit for busy families looking for an easy beef stew classic.