First, take a piece of beef and cut into chunks trimming off the extra fat. Set it aside for later.
Then, heat some cooking oil in a pan on medium flame and fry the beef chunks until they sizzle up and caramelize. Remove from the pan and set aside for later. After that, roughly chop 1 large brown or red onion and add it into the same frying pan. Sauté until caramelized.
Next, take some parsley, thyme, a bay leaf and celery. Tie all the herbs with cooking twine to form a bouquet garnish. Now, take a bottle of bold red wine, de-glaze the pan and flambé it. Be cautious while you carry out this cooking procedure.
Next, take a Dutch oven and add in the meat and juices, red wine and onions, the previously prepared bouquet garnish, 2 cups of beef stock, a teaspoon each of grated garlic and tomato paste, and salt to taste and a generous pinch of black pepper powder. Mix the ingredients well.
Next, peel and trim off 7-8 baby carrots and add them to the Dutch oven. Now, bake the beef stew in an oven at 275⁰ F or 135⁰ C for about 150 minutes.
Meanwhile, take some smoked bacon and cut it into small cubes and set aside. Next, peel off some baby shallots and then cut some mushrooms (250g) into quarters. Set aside.
Once done, melt some butter in a frying pan on low heat and add the peeled shallots, diced bacon, freshly-cut mushrooms, and ½ cup all-purpose flour and mix everything together.
Next, remove the beef stew from the oven halfway through cooking and add the cooked mushrooms, bacon and shallots to it.
Then, again send it back to the oven and continue baking without the lid. Once it is ready, take out the beef stew from the oven and remove the bouquet garni and the remaining content leaving the sauce behind. Put the remaining in a separate bowl.
Now, cook the sauce until it reduces thick. Season the sauce with a pinch of salt and black pepper powder.
Place the beef with mushrooms and bacon in a serving plate, pour some sauce over it and sprinkle some finely chopped parsley.
Your tasty and flavoursome Boeuf (beef) Bourguignon is ready to be served.