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Ingredients
  • 8 ounces  thick-cut bacon or pancetta, coarsely chopped
  • 3 pounds chuck roast, cut into large (2-inch) chunks, excess fat trimmed
  • 1 teaspoon fine salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup all-purpose flour
  • 1 medium yellow onion, coarsely chopped
  • 1 large carrot, cut crosswise into 1 ½-inch long pieces
  • 4 medium garlic cloves, peeled and left whole
  • ½ cup Cognac or brandy, or additional dry red wine
  • 2 tablespoons tomato paste
  • 2 ½ cups low-sodium beef broth, divided
  • 2 cups dry red wine, such as pinot noir
  • 2 teaspoons coarsely chopped fresh thyme, or  ½ teaspoon dried thyme
  • 2 medium bay leaves
  • 8 ounces pearl onions, about 1 ½ cups
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, quartered, about 3 ¼ cups
  • 1 teaspoon granulated sugar
  • 2 tablespoons finely chopped fresh parsley, for garnish
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