Beef Bourguignon

INGREDIENTS:

3 pounds boneless beef chuck, fat trimmed and cut into 2″ cubes
1 ¼ teaspoon kosher salt, divided
¼ teaspoon black pepper
6 ounces thick-cut bacon, cut into ½” thick slices
2 cups carrots, peeled, cut into ¾” thick slices
1 cup yellow onion, cut into ¼” thick slices
24 pearl onions, peeled
½ teaspoon chopped thyme
1 bay leaf, dried or fresh
2 teaspoons minced garlic
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef stock
3 cups red wine
1 tablespoon olive oil
2 tablespoons unsalted butter
1 pound white mushrooms, washed, dried and quartered
1 tablespoon chopped parsley

DIRECTIONS:

Preheat Oven – Set the oven rack to the lower third position. Preheat to 350ºF (177ºC).
Prepare Beef – Thoroughly dry the surface of the beef with paper towels. Cut into 2-inch thick cubes, then season with salt and pepper and set aside. If needed, dry again before adding to the pan.
Saute Bacon – Heat a large dutch oven over medium heat. Add bacon and saute until crisp, about 6 to 7 minutes. Use a spoon to transfer the bacon to a paper towel-lined plate, reserving the fat in the pan.
Cook Beef – Heat bacon grease over medium-high heat. Once the fat is hot, add beef to the pan in a single layer, and work in two batches. Sear the meat on each side until browned, about 1 to 2 minutes per side, 6 to 8 minutes total. Transfer to the plate with the bacon. Repeat with remaining beef.
Cook Vegetables – Turn the heat down to medium and add the carrots, sliced onions, and pearl onions to the pan. Saute until the onions are lightly browned and tender, 10 minutes …