Though versions of boeuf bourguignon had been made throughout France for years, it wasn’t formalized in the French culinary canon until 1903, when Auguste Escoffier published a recipe for it in his landmark book Le Guide Culinaire.
Heat oven to 325°F. Pat beef dry and season lightly with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add beef in a single layer and cook until well-browned on all sides, working in batches if necessary. Remove to a plate. Add pancetta and cook, stirring often, until browned and crisp, and remove the plate with the beef.
Add onion and carrot, stirring often, until soft and browned, about 5 minutes. Add garlic and cook another