Beef Bourguignon recipes

Name: Beef Bourguignon recipes
Ingredients: 1 large onion, quartered; 2 carrots, peeled and halved; 2 ribs celery, halved; 5 cloves garlic, smashed; 1 (750 ml) bottle Pinot Noir wine; 3 fresh bay leaves; 4 lbs. beef chuck roast (cut into ½ inch cubes); 2 Tbsp. extra-virgin olive oil, to coat pan; ½ cup all-purpose flour; 8 slices of bacon, diced; 2 cups frozen pearl onions; 2 ribs celery, diced; 2 cloves garlic, finely minced; ¼ cup tomato paste; 2 cups Pinot Noir wine (reserved marinade); 4 cups beef stock, plus more as needed; 3 bay leaves; 5 sprigs of fresh thyme; 1 lb pound cremini mushrooms, halved; 1 lb red potatoes (or fingerling), halved; 1 tsp salt (plus, more, to taste)