Deconstructed Beef Bourguignon Tartlets

Prepare the Beef Bourguignon

1. Pat beef short ribs dry and season generously with salt and pepper.
2. In a large Dutch oven or oven-safe pot, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat.
3. Add olive oil to the pot. Brown the beef in batches until deeply colored on all sides. Remove beef and set aside.
4. Add carrots and celery to the pot and sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
5. Stir in tomato paste and flour, cooking for 2 minutes.
6. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes, allowing alcohol to cook off.
7. Return beef to the pot, add beef broth, thyme sprigs, and bay leaves. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until beef is very tender.
8. Once beef is tender, remove from oven. Take out thyme sprigs and bay leaves. Shred the beef into smaller pieces and return to the sauce. Taste and adjust seasoning.

Prepare Tartlet Components

1. While the beef braises, melt butter in a skillet over medium-low heat. Add sliced shallots and cook slowly, stirring occasionally, for 15-20 minutes until caramelized and deeply golden brown. Set aside.
2. In the same skillet, add a little more butter if needed, then sauté sliced cremini mushrooms over medium-high heat until browned and tender. Set aside.
3. Preheat oven to 400°F (200°C). Roll out puff pastry sheets slightly on a lightly floured surface. Using a 3-inch round cutter or knife, cut out 16-20 circles.
4. Place half of the rounds on a baking sheet lined with parchment paper. Using a 2.5-inch cutter, gently score a smaller circle inside each puff pastry round, without cutting all the way through.
5. Brush the puff pastry circles (both scored and unscored) with beaten egg wash. Bake for 12-15 minutes, or until golden brown and puffed. The center of the scored rounds should puff up like a lid.

Assemble and Serve

1. Once baked, gently press down the center of the scored puff pastry rounds to create a well for the filling.
2. Spoon a generous amount of the warm beef bourguignon filling into each puff pastry well.
3. Top with caramelized shallots and sautéed cremini mushrooms. Garnish with a sprinkle of the reserved crispy bacon and fresh parsley, if desired.
4. Serve immediately.