beef bourguignon... 3 hours and 30 minutes

the goods:

3 tablespoons olive oil
8 ounce button mushrooms (trimmed), halved or quartered if large
3 pounds boneless beef rump roast, cut into 1-inch pieces
5 strips bacon, cut into 1/2-inch pieces
1 tablespoon tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine
2 cups chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 ounces frozen pearl onions
1 tablespoon butter
2 tablespoons fresh parsley, chopped

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate.



Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches (careful to not overcrowd the pan or the beef will steam instead of brown), brown beef, 2 to 3 minutes per batch (adding more oil as needed); transfer to a plate.



Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.



Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil. cover, and transfer pot to oven; cook 1 and 1/2 hours.



Add carrots and onions and cook until meat is very tender, 1 to 1 and 1/2 hours more, adding mushrooms 15 minutes before end of cooking.



Stir in butter.



Serve topped with parsley.