How to make Boeuf Bourguignon?

In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the bacon lardons and cook until golden brown, 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper, then add it to the pot. Cook, turning as needed, until golden brown, 16 to 18 minutes. Transfer the beef to the plate with the bacon. Add the onions and garlic to the pot and cook until soft and caramelized, 5 minutes. Sprinkle in the flour and cook for another 2 minutes. Add the cognac and stir, scraping up any fond that has developed on the bottom of the pot. Slowly pour in the wine and the beef stock, stirring until incorporated. Using butcher’s twine, tie together the parsley stems, thyme, bay leaves and celery, then add the bundle to the pot, along with the reserved beef and bacon. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender and the sauce is thickened, 2 hours. Meanwhile, in a large skillet, heat the butter over medium-high heat. Add the mushrooms, onions, and carrots, and cook until golden brown, 10 to 12 minutes. Stir into the braising beef for the last 30 minutes of cooking.

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