Traditional Beef Bourguignon

1. For the Beef Bourguignon Stew

In a large Dutch oven, cook the sliced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Season the beef chuck cubes with kosher salt and black pepper. Increase the heat to medium-high and sear the beef in the bacon fat until browned on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside. In the same pot, add unsalted butter. Once melted, add the mirepoix and cook until softened, about 5 minutes. Stir in the sliced mushrooms, pearl onions, and chopped tomatoes. Cook for another 5 minutes until the vegetables begin to soften. Add the tomato paste to the pot and cook for 2 minutes, stirring constantly. Pour in the red wine and beef base paste, scraping up any browned bits from the bottom of the pot. Add the reserved bacon and beef back to the pot, along with fresh thyme and bay leaf. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 hours, or until the beef is fork-tender and the flavors have melded together.

2. Buttered Wide Egg Noodles

In a large pot, bring salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente, about 8-10 minutes. Drain the noodles and return them to the pot. Add unsalted butter to the hot noodles and toss until the noodles are well coated and the butter is melted. Stir in the chopped parsley for a fresh, vibrant finish.