To develop rich flavors in your Beef Bourguignon, start by browning the beef. Heat oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches, ensuring they are in a single layer. Cook until browned on all sides, then remove and set aside.

Sautéing the vegetables will enhance the aromatic base of your Beef Bourguignon. In the same Dutch oven, add onions, carrots, and garlic. Cook until the vegetables are softened and lightly browned.

To achieve a velvety sauce, add flour and tomato paste to the sautéed vegetables. Stir well to combine and coat the vegetables.

Pour in red wine and beef broth, stirring to deglaze the pan. Bring the mixture to a simmer while scraping any browned bits from the bottom of the Dutch oven. This step adds depth and complexity to your dish.

To allow the flavors to meld together, transfer the Dutch oven to a preheated oven. Cook on low heat for a few hours, until the beef is tender and the sauce has thickened. This slow cooking process ensures a melt-in-your-mouth texture and rich flavors.

Towards the end of the cooking time, add mushrooms and pearl onions to the Beef Bourguignon. These ingredients provide additional depth of flavor and beautiful texture to the dish. Cook for a few more minutes until the mushrooms are tender.