I used to make it the traditional way as well: searing the meat, stewing, separately stewing the pearl onions and herbs… Then I discovered I can make it taste identical (and have much more tender beef chunks) by just making it all in the Instapot. You do it in 2 steps so your veggies don’t turn to mush, but it takes around an hour, 2 tops. You can still cook the pearl onions on the side if you want (I have opted for just cutting up yellow onions, as pearls or shallots are not readily available where I live). You could probably preecook the beef in the Instapot the day before and have the Bourginon finished in half an hour if you wanted!

“Beef Bourguignon” is just fancy-speak for “pot roast with wine.” You don’t actually have to do all the faffing around just 'cause Julia Child did it that way.

I am not familiar with this dish, but that looks amazing! I need to try more French cuisine.

According to this recipe, of Paul Bocuse, you don’t need much more than one good pan:

https://tasteoffrancemag.com/recipes/recipe-boeuf-bourgignon/

I’ll just leave this here

https://youtu.be/NGgpSWcaV1U?si=0v4-qwhAaNn1ckCl

you dont need that many for at least julia child’s Beef Bourguignon recipe. 1 dutch oven/big pot for the stew, (1 saucepan/small-ish pot for parboiling bacon but you can use the main pot so optional) and 1 skillet for the onions and mushrooms(2 if you want to make both at same time but you got enough time anyway while the stew is stewing