Beef Bourguignon

In the Holly Collection Soup Pot over medium heat, add the bacon. Cook until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a bowl and set aside.
Season the beef generously with salt and pepper, then sear in the rendered bacon fat until browned on all sides, 2–3 minutes per side. Transfer the beef to a bowl and set aside.

Add the mushrooms to the pot and cook until softened, about 5 minutes. Remove and set aside with the beef.
In the same pot, add the garlic, carrots, and onions. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.

Return the bacon and beef to the pot. Pour in the Pinot Noir and beef stock, then stir in the tomato paste and thyme. Bring to a gentle simmer. Cover and transfer the Soup Pot to a preheated 325°F oven. Cook for 2 hours, until the beef begins to tenderize.

Meanwhile, prepare the roux to help thicken the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until lightly golden and fragrant, about 2–3 minutes.

Stir the roux into the stew along with the mushrooms and pearl onions. Return the Soup Pot to the oven for an additional 30 minutes, until the sauce has thickened and the beef is fork-tender.

Remove from the oven and garnish with fresh thyme.

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