1-First Step: Preheat your oven to 350°F (175°C) and heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat. Sauté 6 ounces of roughly chopped bacon until it’s crisp and browned, then set it aside. This builds a flavorful base for your beef Bourguignon.

2-Second Step: Pat 3 pounds of beef brisket, cut into 2-inch chunks, dry with paper towels. Sear the beef in batches in the hot oil and bacon fat until browned on all sides, then remove and add it to the bacon. For a variation, you could adapt this for dietary needs by using a leaner cut if you’re watching calories.

3-Third Step: In the same pot, sauté 1 large carrot sliced 1/2-inch thick and 1 large diced white onion until softened, about 3 minutes. Add 4 cloves of minced garlic and cook for another minute. Drain excess fat, leaving about 1 tablespoon, to keep the dish from becoming too greasy.

4-Fourth Step: Return the bacon and beef to the pot, season with a pinch of coarse salt and ground pepper, and sprinkle with 2 tablespoons flour. Toss everything together and cook for 4-5 minutes to brown the flour, which helps thicken the sauce later. If you’re making a gluten-free version, swap the flour now.

5-Fifth Step: Add 12 small pearl onions if using, 3 cups red wine (or 2 cups for a milder sauce), enough beef stock to cover the meat (2 to 3 cups), 2 tablespoons tomato paste, 1 crushed beef bouillon cube, 1 teaspoon fresh thyme, part of the 2 tablespoons fresh parsley, and 2 bay leaves. Bring it to a simmer on the stove, then cover and transfer to the lower oven rack. Cook for 2-3 hours until the beef is tender, adjusting for preferences like using less wine for a lighter flavor. Explore more beef dishes here.

6-Sixth Step: In the final 5 minutes, sauté 1 pound quartered mushrooms in 2 tablespoons butter with the remaining 2 cloves minced garlic until browned, seasoning with a pinch of salt and pepper. For busy parents, this quick addition keeps things simple yet tasty.

7-Seventh Step: Strain the sauce into a colander over a pot, discard the bay leaves, and return the beef mixture to the original pot with the mushrooms on top. Skim fat from the sauce, simmer to thicken it to about 2 1/2 cups, and adjust with beef stock if needed. Pour the sauce over the meat and simmer for 2-3 minutes before garnishing with the remaining fresh parsley and serving with sides like mashed potatoes.

8-For the Stove Top Method, follow the initial steps as above. After adding the wine, stock, and herbs, cover the pot, bring to a boil, then simmer on low for 1 1/2 to 2 hours. Add the mushrooms in the last 5 minutes as before.

9-For the Instant Pot Method, use the SEAR function for the bacon and beef, then add all ingredients except mushrooms. Cook on high pressure for 30 minutes, followed by a natural release. Sauté mushrooms separately and add after thickening the sauce.

10-For the Slow Cooker Method, sear the bacon and beef first, then transfer everything to the cooker with the other ingredients. Cook on high for 6 hours or low for 8 hours, adding mushrooms in the last 5 minutes. Discover more slow cooker options.