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1
Preheat the oven to 300 degrees F.
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2
In a 9 to 10-inch pot that is at least 4 inches deep, bring 1/4 cup cooking oil to smoking temperature.
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3
Season the meat with salt and black pepper.
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4
Over high heat, brown the meat in the pot in 2 or 3 separate batches and set aside.
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5
Reduce the heat, add the bacon to the pot and cook it until it begins to brown.
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6
Add the onions, carrots, and celery and sweat approximately 10 minutes over medium heat while stirring often.
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7
Add the tomato paste and allow it to brown and cook about 5 minutes.
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8
Add the flour while stirring constantly.
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9
Slowly incorporate the red wine into the pot, stirring constantly so that no lumps form.
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10
Add the stock and meat to the pot and bring to a simmer.
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11
Secure the thyme and bay leaves together with the butcher's twine and place it in the pot.
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12
Place a lid on top of the pot and put it into the oven for 2 1/2 to 3 hours, or until the meat is fork tender.
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13
Remove the lid and skim the top of any excess fat.
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14
The onions and mushrooms should be added right before serving.
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15
For the potato gratin:
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16
Preheat the oven to 350 degrees F.
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17
In a large bowl, toss the sliced potatoes with salt and black pepper.
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18
Arrange them in layers in a greased 8 by 6-inch oven-proof baking dish.
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19
Pour the heavy cream over the layered potatoes.
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20
Place the dish on top of a sheet pan and then into the oven for 45 minutes.
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21
Remove the potatoes from the oven and turn the oven temperature to broil.
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22
Top the potatoes with the cheese and return to the oven for approximately 5 minutes, or just long enough for the cheese to melt and nicely brown.
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23
Serve alongside the Beef Bourguignon.
