1-First, prepare all your ingredients by chopping the vegetables and cutting the beef into even chunks. This helps everything cook at the same pace.

2-Next, heat the oil in your pot and sauté the bacon until it’s crisp, then set it aside to build that smoky base.

3-After that, pat the beef dry and sear it in batches until browned this step locks in the flavors. Once done, sauté the carrots, onions, and some garlic in the same pot until they soften. Follow the original directions closely for the best outcome, like adding the wine and stock to create that rich gravy.

4-Traditional Oven Method: Preheat your oven to 350°F (175°C) and follow the steps to add all ingredients to the pot. Then, cover and let it cook in the oven for 2-3 hours until the meat is tender. In the last few minutes, cook the mushrooms separately for that fresh texture.

5-Other Cooking Methods:
– For the stove top, simmer everything covered on low heat for 1.5 to 2 hours.
– In a pressure cooker, use the sauté function first and then cook on high pressure for 30 minutes.
– The slow cooker option lets you set it and forget it, cooking on low for 8 hours for tender results.

6-Once it’s ready, strain the stew, thicken the sauce, and mix in the mushrooms. I always rest it for 15 minutes before serving to let the flavors meld, and it tastes even better the next day.