Burgundy Beef Stew (Beef Bourguignon)

For the marinade, combine wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic container. Introduce beef into the mixture and toss to ensure it is evenly coated; cover the container with plastic wrap and refrigerate for 2 days.

To prepare the bourguignon, preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).

Next, strain the beef from the marinade and gently remove any excess; pat dry with paper towels. Strain the vegetables and set them aside, reserving the marinade in the process. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides, taking care not to overcrowd the skillet. Transfer the browned beef into a separate medium bowl; set it aside.

Add bacon to the same skillet and cook until lightly browned, stirring occasionally. Transfer the bacon into the bowl with the browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring the mixture to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.

Heat the remaining 2 tablespoons of oil in the same skillet. Add chopped onions and cook until just tender, about 2 to 3 minutes, stirring occasionally. Stir in the reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.

Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, the remaining reserved marinade, salt, and pepper. Bring the mixture to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer the beef mixture into a casserole or baking dish.

Cook in the preheated oven until the beef is tender, about 3 hours; stir occasionally and add water if needed.

About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.