Beef Bourguignon Recipe: My Cozy, Classic Take! - Kitchen20

Ingredients

• 3 pounds beef chuck, cut into 1-inch cubes (1.36 kg)
• 4 ounces bacon, cut into lardons or small pieces (113g)
• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (approx. 200g)
• 2 carrots, chopped (approx. 150g)
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour (30g)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 (750 ml) bottle dry red wine (such as Burgundy, Pinot Noir, or Beaujolais)
• 2 cups beef broth (473 ml)
• 1 tablespoon tomato paste
• 8 ounces cremini mushrooms, quartered (226g)
• 1/2 cup pearl onions, peeled (if using frozen, thaw first) (approx. 60g)
• 2 tablespoons chopped fresh parsley, for garnish