Boeuf Bourguignon

Ingredients

• 3 pounds boneless beef chuck, cut into 1-inch pieces
• 1 bottle dry red wine, preferably Burgundy or Cotes du Rhone
• 1/4 cup coarsely ground black pepper
• Salt
• 1/2 cup all-purpose flour
• 1/4 pound applewood smoked thick-sliced bacon, cut crosswise into 1/4-inch slices
• 1/2 cup sherry wine, preferably Manzanilla
• One 4-inch piece celery
• 4 fresh parsley stems
• 4 fresh thyme sprigs
• 2 dried bay leaves
• 5 tablespoons unsalted butter
• 3 cloves garlic, finely chopped
• 2 carrots, cut into 1/4-inch slices
• 2 onions, finely chopped
• 1 tablespoon tomato paste
• 1 pound pearl onions
• Freshly ground black pepper
• 1 pound cremini mushrooms, quartered
• 1/4 cup chopped fresh parsley, for garnish
• Accompaniment: 2 pounds roasted fingerling potatoes

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