Traditional Oven Method

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat, leaving about 1 tablespoon in the pan, and return the bacon and beef back into the pot; season with salt and pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bouillon and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender.
• Prepare your mushrooms by heating butter in a skillet. Add remaining garlic and cook until fragrant, then add in the mushrooms. Cook for about 5 minutes, then set aside.
• Remove casserole from the oven and carefully empty its contents into a colander to collect the sauce. Discard the herbs.
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat from the sauce and simmer for a minute or two, skimming off any additional fat which rises to the surface. Taste for seasoning and adjust salt and pepper if desired. Pour the sauce over the meat and vegetables.
• If serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with side dishes.
• For next day serving, allow the casserole to cool completely, cover and refrigerate. When ready, remove from refrigerator for at least an hour before reheating. Simmer gently for about 10 minutes, basting the meat and vegetables with sauce.