Part 8/11:
While the beef rests in the oven, the final touches involve sautéing pearl onions and mushrooms. These are browned separately in a hot pan with olive oil and butter, which adds a layer of savory sweetness and umami. The pearl onions are cooked until they develop a slight caramelization, then set aside. Mushrooms are browned until they release their moisture and develop a nutty aroma.
Once prepared, these garnish ingredients are added to the stew, usually just before serving, to retain their texture and flavor contrast. Alternatively, they can be cooked with the stew during the last few minutes in the oven for a more integrated taste.