Beef Bourguignon

Ingredients

• 3 tablespoons olive oil
• 8 ounces button mushrooms (trimmed), quartered if large
• 3 pounds boneless beef rump roast, cut into 1-inch pieces
• Coarse salt and ground pepper
• 5 strips bacon, cut into ½-inch pieces
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups dry red wine
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1 garlic clove, smashed and peeled
• 4 carrots, peeled and cut into 1-inch pieces
• 10 ounces pearl onions, peeled
• 1 tablespoon butter, cut into pieces
• 2 tablespoons fresh parsley, chopped (optional)

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