Boeuf Bourguignon with Root Vegetables and Fresh Thyme

Pat the beef steak pieces completely dry with paper towels. This is essential for a proper sear. Season generously with 1 tsp salt and 1 tsp black-pepper. Set aside at room temperature for 20 minutes.

Tie the thyme sprigs together with kitchen twine to make a bouquet garni. Set aside.

Heat 1 tbsp olive oil and 30g butter in a large Dutch oven or heavy-bottomed pot over high heat until the butter begins to foam and turn golden.

Working in two batches, sear the beef chunks without touching them for 3–4 minutes until a deep mahogany crust forms. Flip and repeat. Do not crowd the pan. Transfer seared beef to a plate and set aside.

In the same pot with the remaining fond, add the diced onion and cook over medium heat, stirring and scraping the bottom, until softened and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Pour in the red-wine-vinegar to deglaze the pot, scraping up all the caramelized bits from the bottom with a wooden spoon. Let the vinegar reduce by half, about 2 minutes.

Sprinkle the all-purpose-flour over the onion mixture and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.

Pour in the chicken-broth slowly, stirring constantly to avoid lumps. Add the bouquet garni of thyme sprigs. Bring to a gentle simmer.

Return the seared beef and any collected juices to the pot. The liquid should come about halfway up the beef. Bring to a boil, then reduce to the lowest possible simmer. Cover and cook for 2 hours, or until the beef is completely tender and yields easily to a spoon.

While the beef braises, melt 30g butter in a large skillet over medium-high heat. Add the shallot halves and cook, stirring occasionally, until golden-brown and slightly caramelized, about 8 minutes. Remove and set aside.

In the same skillet over medium-high heat, add the remaining butter. Add the chopped carrot and parsnip. Cook, stirring occasionally, until they begin to turn golden at the edges, about 6 minutes. Add the quartered mushroom and continue cooking until the mushrooms have released their moisture and are deeply browned, about 6 more minutes. Season lightly with salt. Set aside.

Add the caramelized shallots and roasted root vegetables to the braising pot. Stir gently to combine. Continue to simmer uncovered over low heat for 15 minutes to allow the flavors to meld and the sauce to thicken slightly around the vegetables.

Remove the bouquet garni. Taste and adjust seasoning with additional salt and black-pepper as needed.

Finish by scattering the fresh thyme leaves over the surface and stirring them in gently. The residual heat will release the oils and perfume the dish without cooking away the fresh flavor. Serve immediately in deep bowls over crusty bread or with buttered egg noodles.