1-Start by gathering your ingredients and prepping them, like cutting the beef into chunks and slicing the veggies, to keep things organized from the beginning. This method works for the traditional oven approach, but we’ll also touch on other ways to cook it later.

2-Once everything is ready, heat the olive oil in a heavy pot and sauté the bacon until it’s crisp, which adds a smoky base. Then, pat the beef dry and brown it in batches for that perfect caramelized edge. This step really locks in the flavor, so don’t skip it even if you’re in a hurry.

3-Traditional Oven Method: Preheat your oven to 350°F (175°C) for this classic take on Beef Bourguignon. After browning the beef, sauté the carrots, onion, and some garlic until they’re soft, building a solid foundation. Return the beef and bacon to the pot, season it, and sprinkle on flour to thicken things up as it cooks.

4-Add the pearl onions, wine, stock, tomato paste, bouillon, thyme, parsley, and bay leaves, then let it simmer briefly on the stove. Cover and pop it in the oven for 2 to 3 hours until the beef is tender. Near the end, cook the mushrooms in butter with the remaining garlic and mix them in.

5-Strain the sauce, remove the herbs, and simmer it until it’s thickened to about 2 1/2 cups. For a twist, try pairing it with a simple side like our banana bundt cake for a sweet contrast, though that’s more for dessert.

6-Alternate Cooking Methods:* For the stove top, simmer the covered pot on low heat for 1.5 to 2 hours, stirring now and then until the meat is tender.* In an Instant Pot, use the SEAR function to brown everything first, then cook on high pressure for 30 minutes with a natural release before thickening the sauce and adding mushrooms.* The slow cooker option involves browning the bacon and beef upfront, then combining all ingredients and cooking on high for 6 hours or low for 8 hours, finishing with the mushrooms.