Beef Bourguignon | Duryee.net

Ingredients

• 2 tablespoons vegetable oil, plus more as needed
• 4 ounces bacon, sliced crosswise into thin strips (1/4-inch x 1-inch pieces)
• 2 pounds boneless beef chuck, trimmed, and cut into 1-inch cubes
• Sea salt and freshly ground black pepper
• 1 carrot, peeled and sliced into 1/4-inch thick rounds
• 1 large yellow onion, medium diced
• 2 tablespoons unbleached all-purpose flour
• 2 cups full-bodied red wine, such as Chianti or Merlot
• 2 to 3 cups beef stock/broth
• 1 tablespoon tomato paste
• 2 large garlic cloves, minced
• 3 sprigs fresh thyme, tied with butcher’s twine
• 2 bay leaves
• About 15 pearl onions
• 2 tablespoons butter at room temperature
• 8 ounces cremini or button mushrooms, trimmed and quartered (I hate mushrooms, they don't appear in my stew :-))
• 1/3 cup sherry vinegar
• 3 tablespoons chopped fresh, flat-leaf parsley