Beef Bourguignon

Cut beef into 1-inch cubes, pat dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon oil in a large pot over medium heat. Add bacon and cook until crisp, 4 to 6 minutes. Use tongs or a slotted spoon to transfer to a plate.

Add half the beef to the pot; cook over medium-high heat, flipping once, until well browned, about 5 minutes. Transfer to the plate with the bacon. Repeat with the remaining beef, adjusting the heat as necessary.

Reduce heat to medium. Add carrots and chopped onion to the pot; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in flour, tomato paste, garlic and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 1 minute. Add wine and broth; cook, scraping up any browned bits, until the mixture comes to a boil. Tie parsley stems, thyme and bay leaf together with kitchen string; add the bouquet garni to the pot along with the bacon, beef and any accumulated juices. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the beef is very tender, 1 to 1 1/2 hours.

About 20 minutes before serving, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pearl onions; cook, stirring occasionally, until starting to brown, about 8 minutes. Add mushrooms; cook, stirring occasionally, until the vegetables are well browned, 6 to 8 minutes more.

Discard the bouquet garni. Serve the stew topped with the mushrooms and onions and sprinkled with chopped parsley, if desired.