Classic Beef Bourguignon

Cut the bacon into lardons (small strips or cubes). In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Pat the beef cubes dry with paper towels and season generously with salt and black pepper. Add 1 Tbsp of Algae cooking oil to the pot if needed. Sear the beef in batches over medium-high heat until deeply browned on all sides. Remove the seared beef and set aside with the bacon.

Reduce the heat to medium. Add the diced white onion, chopped carrots, and celery stalks to the pot. Sauté for 5-7 minutes until the vegetables begin to soften, scraping up any browned bits from the bottom of the pot.

Add the minced garlic and cook for another minute until fragrant. Sprinkle the 3 Tbsp of all-purpose flour over the vegetables and stir well, cooking for 2 minutes to create a roux.

Pour in the entire bottle of red wine, scraping the bottom of the pot to deglaze and release all the flavorful bits. Bring to a simmer and cook for 5-7 minutes until the wine has reduced slightly.

Return the seared beef and cooked bacon to the pot. Add the beef broth, fresh thyme sprigs, and bay leaves. Stir to combine, ensuring the beef is mostly submerged in the liquid. Bring the mixture to a gentle simmer.

Preheat your oven to 325°F (160°C). Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender. Check periodically to ensure liquid levels are adequate.

About 30 minutes before the beef is done, prepare the pearl onions and mushrooms. In a separate pan, melt 2 Tbsp butter over medium heat. Add the pearl onions and 1 Tbsp sugar. Cook, stirring occasionally, until the onions are caramelized and tender, about 10-15 minutes.

Add the quartered mushrooms to the pan with the pearl onions and cook until browned and tender, about 5-7 minutes. Season lightly with salt and pepper.

Once the beef is tender, remove the Dutch oven from the oven. Stir in the cooked pearl onions and mushrooms. Remove the thyme sprigs and bay leaves before serving. Taste and adjust seasoning as needed.