Sunday Supper: Boeuf Bourguignon Recipe

Ingredients

• 1/2 pound slab bacon, cut into 1/4- to 1/2-inch-thick slices
• 3 pounds beef chuck, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 or 4 garlic cloves, thinly sliced
• 3 tablespoons all-purpose flour
• 1 teaspoon tomato paste
• 1 bottle dry red wine
• 2 cups low-sodium beef stock
• 1 carrot, finely chopped
• 1 package (8 ounces) cipollini or white pearl onions, peeled, leaving root end intact
• 1 package (10 ounces) white mushrooms, trimmed and quartered
• 1 bouquet garni (see below)
• Chopped flat-leaf parsley, for garnish

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