Boeuf Bourguignon

Method

1. Cut the beef into bite-sized chunks and the bacon into lardons, then slice the mushrooms and finely chop the onion.
2. In a heavy-bottomed Dutch oven or cocotte over high heat, sear the bacon lardons for 3 minutes until the fat renders, then remove and set aside.
3. In the rendered bacon fat, brown the beef chunks on all sides over high heat for approximately 5 minutes until a deep crust forms, then remove and set aside.
4. Add the sliced mushrooms and chopped onion to the pot and cook over medium heat for 4 minutes, stirring occasionally, until softened.
5. Deglaze the pot with the red wine, scraping up all the fond from the bottom, then return the beef and bacon to the pot.
6. Reduce the heat to low, cover the cocotte, and braise the mixture for 19 minutes until the beef is tender and the sauce has reduced to a rich, glossy consistency.