Beef Bourguignon | Ashley | Umami

Ingredients

• 1 tablespoons extra-virgin olive oil
• 6 ounces (170g) bacon, (roughly chopped)
• 3 pounds (1 1/2 kg) chuck steak, trimmed of fat (cut into 2-inch chunks)
• 2 large carrots (sliced 1/2-inch thick)
• 1 large white onion, (diced)
• 6 cloves garlic, (minced (divided))
• 1 pinch coarse salt and freshly ground pepper
• 2 tablespoons flour
• 1/2 bag of pearl onions
• 3 cups red wine (like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine)
• 2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
• 2 tablespoons tomato paste
• 1 beef bullion cube, (crushed)
• 1 teaspoon fresh thyme, (finely chopped)
• 2 tablespoons fresh parsley, (finely chopped (divided))
• 2 bay leaves
• 1 pound fresh small white or brown mushrooms, (quartered)
• 2 tablespoons butter