Boeuf Bourguignon Burgundy Style Beef Stew

Ingredients

• 5 whole black peppercorns
• 1 bay leaf
• 1 sprig parsley
• 1 sprig thyme
• Cheesecloth, for tying herbs
• 4 lb. beef chuck, cut into 2” pieces
• 1 (750-ml.) bottle burgundy
• 6 oz. slab bacon, sliced into 1/4” thick batons
• 5 tbsp. olive oil
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, roughly chopped
• 2 medium carrots, cut crosswise into 1” pieces
• 1⁄3 cup flour
• 2 cups beef stock
• 3 tbsp. unsalted butter
• 12 pearl onions, peeled
• 1 lb. white button mushrooms, quartered
• 2 tbsp. roughly chopped parsley, for garnish
• Country bread, for serving

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