Beef Bourguignon My Familys AllTime Favourite

Ingredients

• 3 lbs (1.4 kg) beef chuck, cut into 1-inch cubes, patted dry
• 2 tbsp (30 ml) olive oil
• 1/2 tsp (2.5 ml) salt, or to taste
• 1/4 tsp (1.25 ml) black pepper, or to taste
• 2 tbsp (15g) all-purpose flour
• 4 oz (115g) pancetta or bacon, diced
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 tbsp (15ml) tomato paste
• 3 cups (710 ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)
• 2 cups (475 ml) beef broth, low sodium
• 1 tbsp (15ml) balsamic vinegar
• 1 sprig fresh thyme
• 1 bay leaf
• 1 lb (450g) cremini mushrooms, quartered or halved, depending on size
• 1 tbsp (15ml) unsalted butter
• 1 tbsp (15ml) olive oil
• 12 pearl onions, peeled (frozen are fine!)
• 1 tbsp (15ml) fresh parsley, chopped (for garnish)