Beef Bourguignon

Make ahead-The glazed pearl onions and mushrooms can be made up to 3 hours in advance. Reheat in the pan used to glaze them over medium low heat before stirring them into the beef.

A Note From Our Recipe Tester

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

Directions at thespruceeats.com

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