Black Magic Beef Bourguignon

Directions

1. Pat the beef dry and coat generously with Black Magic, salt, and black pepper. Let it rest at room temp for 30 minutes—or cover and refrigerate up to 24 hours for deeper flavor.

2. In a large Dutch oven over medium-low heat, cook the lardons until the fat renders and the pieces turn deeply golden and crisp, about 10–15 minutes. Remove and reserve, leaving the fat behind.

3. Preheat oven to 350°F (175°C). Increase heat to medium-high until the fat just begins to smoke. Sear the beef in batches—no crowding—until browned on all sides. Transfer to a plate as you go.

4. Lower heat to medium. Add onion, carrot, and a pinch of salt. Cook until softened and aromatic, about 10 minutes. Stir in garlic and tomato paste; cook 1 minute. Sprinkle in flour and cook another minute to lightly toast.

5. Pour in the Marsala, scraping up every browned bit. Add thyme, seared beef, and half the lardons. Cover and transfer to the oven. Braise for 1½ hours, turning the beef halfway, until fork-tender and luxurious.

6. In a wide skillet over high heat, add pearl onions, mushrooms, ¼ cup water, oil, salt, pepper, and sugar. Bring to a simmer, cover, and cook 15 minutes. Uncover, crank the heat, and brown until glossy and caramelized.
7. Spoon the mushrooms, onions, and remaining lardons over the stew. Shower with parsley. Serve hot with mashed potatoes, buttered noodles, or crusty bread that knows its job.