Beef Burgundy

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8 slices thick-cut bacon, chopped

1 (4- to 5-lb) boneless chuck roast, cut into 1 ½-inch cubes

2 tsp. kosher salt, divided, plus more to taste

1 ½ tsp. ground black pepper, divided

1 medium yellow onion, chopped

1 stalk celery, chopped

2 tbsp. tomato paste

¼ c. all-purpose flour

6 cloves garlic, finely chopped

1 (750-mL) bottle red wine

1 (14.4-oz.) bag frozen pearl onions

1 tsp. chopped fresh thyme

1 bay leaf

4 peeled carrots, cut into 1-inch pieces

3 c. beef broth

1 pound button mushrooms, stems trimmed

Mashed potatoes, to serve

Chopped fresh parsley, to serve (at least 2 tbsp)

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