Beef Stew with Red Wine and Rosemary | epicuricloud (Tina Verrelli)

Ingredients

• 4 slices bacon (cut into thin strips)
• 4 pounds beef chuck roast pieces (after trimming - cut into 1 1/2 - 2-inch pieces)
• 1/2 teaspoon kosher salt (I use Morton coarse kosher salt)
• 1/2 teaspoon black pepper
• 1 1/2 cups onion (chopped)
• 2 cups pearl onions (fresh (peeled) or frozen)
• 2 1/2 cups carrot pieces (peeled and cut into 1 - 1 1/2-inch pieces)
• 1 tablespoon oil (if needed)
• 3-4 cloves garlic
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves (dried)
• 1 1/2 cups red wine (I used merlot)
• 2 cups low-sodium beef broth
• 2 tablespoons soy sauce
• 2-3 tablespoons butter (softened)
• 2-3 tablespoons flour
• 1/2 teaspoon kosher salt (if needed)
• 2 tablespoons fresh flat leaf parsley (chopped - Optional)