Classic beef bourguignon recipe

Ingredients

• 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
• 1/4 cup (30g) all-purpose flour
• 1 teaspoon (5 ml) kosher salt
• 1/2 teaspoon (2.5 ml) black pepper
• 3 tablespoons (45 ml) olive oil
• 6 oz (170g) thick-cut bacon, diced
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons (30 ml) tomato paste
• 1 bottle (750 ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon recommended)
• 2 cups (473 ml) beef broth
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 teaspoon (5 ml) dried thyme
• 1 bay leaf
• 1 lb (454g) cremini mushrooms, quartered
• 1 lb (454g) frozen pearl onions, thawed
• 2 tablespoons (30 ml) chopped fresh parsley, for garnish (optional)