Begin your Slow-Cooked Beef Bourguignon by cutting the beef into bite-sized chunks and seasoning generously with salt and pepper. For added richness, lightly dust the beef with flour, ensuring even coverage. Set aside the seasoned beef as you gather your ingredients for the next steps.

In a large skillet or pot, heat a couple of tablespoons of olive oil over medium-high heat. Once hot, add the seasoned beef in batches, making sure not to overcrowd the pan. Sear the beef for about 3–4 minutes on each side, until beautifully browned. Remove the beef and set it aside as you prepare the vegetables.

In the same pot, add a bit more olive oil if needed and toss in the pearl onions, chopped carrots, and minced garlic. Sauté these aromatic ingredients for about 5–7 minutes, or until the vegetables are softened and fragrant.

Once the vegetables are tender, pour in a generous cup of red wine to deglaze the pot. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom. Let the wine simmer for about 3–4 minutes, allowing it to reduce slightly.

Return the browned beef to the pot, along with any accumulated juices. Add 2 cups of beef broth, along with fresh thyme and bay leaves. Finally, fold in the chopped mushrooms. Stir everything together, ensuring the beef is submerged in the liquids.

Cover the pot with a lid and reduce the heat to low. Allow the stew to simmer for 6–8 hours in a slow cooker or 3–4 hours on the stovetop, until the beef is incredibly tender.

Once the cooking time is complete, taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves and any herb stems before serving. Ladle your Slow-Cooked Beef Bourguignon into bowls and enjoy this cozy dish.