Beef Bourguignon Recipe | The Kitchn

INGREDIENTS
1 large yellow onion
1 medium carrot
3 cloves garlic
8 ounces thick-cut bacon (5 to 6 slices)
1 (3-pound) boneless beef chuck roast
3 teaspoons kosher salt, divided, plus more as needed
3/4 teaspoon freshly ground black pepper, divided, plus more as needed
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 (750-milliliter) bottle dry red wine
1 cup low-sodium beef broth
5 sprigs fresh thyme
2 dried bay leaves
8 ounces pearl onion (about 25), not thawed if frozen
8 ounces cremini mushrooms
3 tablespoons unsalted butter
Chopped fresh parsley leaves, for garnish (optional)
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