Boeuf Bourguignon

Ingredients

• 1 whole head garlic
• 2 tablespoons plus 2 cups dry red wine
• 4 thick bacon slices, cut into 1-inch-wide strips
• 3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces
• 1 medium onion, chopped
• 1 large carrot, chopped
• 2 tablespoons all purpose flour
• 3 tablespoons tomato paste
• 3 large fresh thyme sprigs
• 3 large fresh sage sprigs
• 3 large fresh rosemary sprigs
• 2 bay leaves
• 3 cups (or more) canned beef broth
• 12 ounces pearl onions
• 3 bunches baby carrots, trimmed, peeled
• 12 ounces shiitake mushrooms, stemmed, quartered

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