Valerie's Beef Bourguignon Recipe | Valerie Bertinelli

Ingredients

• 2 bay leaves
• 4 sprigs fresh thyme
• 3 sprigs fresh parsley, plus extra leaves for garnish
• 1 sprig fresh rosemary
• 4 slices bacon, cut into 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 3 pounds stew beef
• Kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus additional as needed
• 10 ounces cremini mushrooms, halved or quartered if large
• 1 onion, halved and thinly sliced
• 4 cloves garlic, roughly chopped
• 4 carrots, cut into 1 1/2-inch pieces
• 2 tablespoons tomato paste
• 2 cups dry red wine
• One 14.5-ounce can reduced-sodium beef broth
• One 16-ounce bag frozen pearl onions, thawed