Part 4/11:
The cooking begins with the meticulous preparation of the beef. The beef chunks are patted dry, seasoned generously with salt and pepper, then dredged in flour—half a cup—to encourage browning and to help thicken the sauce later. Each piece is coated thoroughly on all sides and set aside on parchment paper.
A Dutch oven, or a heavy oven-safe pot with a lid, is preheated to medium heat. The bacon is first added and cooked until browned, releasing its flavorful fat. Once browned, the bacon is removed, and the rendered fat remains in the pot. The beef is added in batches to prevent overcrowding, searing each side until a deep golden-brown crust forms, enhancing the stew's flavor complexity.