This French Beef Stew Is Julias Cozy Bourguignon

Ingredients

• 3 lbs (1.4 kg) beef chuck, cut into 2-inch (5 cm) cubes
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 g) kosher salt
• 1/2 teaspoon (2.5 g) black pepper
• 2 tablespoons (16g) all-purpose flour
• 4 oz (115g) thick-cut bacon, cut into 1/4-inch (6 mm) pieces
• 1 large yellow onion, chopped (about 1.5 cups/225g)
• 2 carrots, peeled and chopped (about 1 cup/150g)
• 2 ribs celery, chopped (about 1 cup/150g)
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) tomato paste
• 3 cups (710 ml) dry red wine (Burgundy or Pinot Noir recommended)
• 2 cups (475 ml) beef broth
• 1 bouquet garni (thyme, parsley, bay leaf tied together with kitchen twine)
• 1 lb (450g) cremini mushrooms, quartered
• 1 tablespoon (15 ml) butter, unsalted
• 1 tablespoon (15 ml) olive oil
• 1/2 cup (50g) pearl onions, peeled