Beef Bourguignon

Ingredients

• 6 ounces applewood bacon, cut into 1/2-inch pieces
• 3 pounds beef chuck, cut into 1 1/2-inch cubes
• Salt and ground black pepper
• 3 tablespoons all-purpose flour
• 3 cups beef broth
• 1 large onion, peeled and coarsely chopped
• 2 carrots, unpeeled and coarsely chopped
• 1 head garlic, unpeeled cloves separated and lightly crushed
• 6 sprigs fresh thyme
• 2 dried bay leaves
• Pinch of whole black peppercorns
• 10 sprigs fresh flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
• 1 bottle red wine, such as Pinot Noir
• 1 tablespoon tomato paste
• 1 pound frozen pearl onions, thawed
• 2 tablespoons unsalted butter
• 12 ounces white mushrooms, caps quartered and stems removed and trimmed on the bias to same size as cap pieces

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