Beef Bourguignon

Preheat the oven to 250ºF.

Heat a large Dutch oven over medium heat and add the bacon. Cook over medium heat for 10 minutes, stirring often, until the bacon is lightly browned and the fat is rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels and leave the fat in the pan.

Dry the beef cubes well and season all over with salt and pepper. Add beef in a single layer to the bacon fat and sear on all sides to brown, about 5 minutes per batch. Remove from the pan and set aside.

Add the carrot and onion to the pan and cook over medium high heat for about 10 minutes, or until onions are lightly golden. Add the tomato paste, anchovy paste, and garlic and cook until fragrant, another couple of minutes. Add the bottle of wine, chicken stock, sprinkle the glucomann powder, and gelatin over top, and stir until well combined. Add the thyme and bay leaves then add back the seared beef. Bring the whole mixture to a simmer then cover with a lid and transfer to the oven. Bake for 2 hours, or until the meat is tender when tested with a fork.

While the stew cooks, saute the mushrooms in butter until golden, 10-15 minutes, then set aside. Add to the stew along with the pearl onions after the meat is tender and stir to combine. Return to the oven with the lid ajar to reduce to desired consistency. Let cool a bit before serving. Sprinkle with minced parsley and serve.