Burgundy Beef Stew with Mushrooms and Bacon

1. Preheat oven and bloom gelatin

Begin by preheating your oven to 325°F (160°C). Pour the chicken stock into a medium bowl and sprinkle the gelatin over it, setting it aside to allow the gelatin to bloom.

2. Brown the beef

Heat two tablespoons of vegetable oil in a Dutch oven over medium-high heat. Season the beef generously with salt and pepper. When the oil is shimmering, add the beef and cook until it is well browned on two sides, about 10 minutes. Once browned, transfer the beef to a rimmed baking sheet and set it aside.

3. Prepare the vegetables

Lower the heat to medium and add the split carrots, halved onions, and lightly crushed garlic cloves to the Dutch oven. Cook these vegetables until they start to soften and brown, which will take about 4 minutes. If you are using brandy, add it now and let it boil for about 2 minutes to cook off the alcohol.

4. Add liquids and bouquet garni

Next, scrape up any browned bits from the bottom of the Dutch oven and add the chicken stock and gelatin mixture, red wine, fish sauce, soy sauce, and the bouquet garni. Bring this mixture to a simmer, then reduce the heat to maintain a gentle simmer.

5. Coat beef with flour and simmer

Cut the browned beef into large chunks and place them in a large mixing bowl. Sprinkle the flour over the beef and toss to coat the pieces evenly. Add the beef and any accumulated juices back into the Dutch oven. Bring the stew back to a simmer, then transfer the Dutch oven to the preheated oven. Partially cover it and cook for about 2 hours, until the beef is starting to become tender.

6. Cook bacon and mushrooms

While the stew is in the oven, cook the bacon in a large nonstick skillet over medium heat until it is crispy, which should take about 4-6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. In the same skillet, add the mushrooms and cook them until they release their moisture and begin to brown, about 10 minutes.

7. Cook carrots and pearl onions

Add the diced carrots and pearl onions to the skillet and cook for an additional 5 minutes, until they start to soften.

8. Combine and finish cooking

After the stew has cooked for 2 hours, remove it from the oven. Discard any large pieces of vegetables and the bouquet garni. Skim off any fat that has risen to the surface. Add the reserved bacon and the sautéed vegetables to the stew. Return the Dutch oven to the oven and cook for an additional hour, until the beef is fork-tender and the sauce has thickened to a nappe consistency.

9. Final seasoning and serving

Once the stew is finished, skim off any remaining fat and season it to taste with salt and freshly ground black pepper. Let it cool slightly before garnishing with minced flat-leaf parsley.