Preheat & Prep
Set your oven to 325°F (163°C). This low, steady heat is key to developing deep flavor and tender texture.
Sear the Beef
In a large Dutch oven, melt butter over medium-high heat.
Toss beef with flour, salt, and pepper until evenly coated.
Add to hot butter and sear for 4–5 minutes, browning all sides. Remove and set aside.
Sauté the Vegetables
In the same pot, add pearl onions and carrots.
Sauté for 4–5 minutes until lightly browned.
Deglaze & Simmer
Add garlic and sauté briefly.
Pour in Burgundy wine, scraping up any browned bits from the bottom.
Return beef to the pot, add bay leaf and thyme. Cover and transfer to oven.
Slow Cook
Bake covered for 2 hours. This slow braise tenderizes the beef and melds the flavors.
Final Touch
Add mushrooms to the stew and return to oven for 1 more hour.
The mushrooms soak up the rich sauce and add a lovely earthiness.
✨ Serving Tip: Pair with creamy mashed potatoes or crusty French bread to soak up every drop of that luscious sauce.