INGREDIENTS
3 lb
beef chuck roast
1 1/4 tsp
kosher salt
1/4 tsp
black pepper
6 oz
thick-cut bacon
2 cups
carrots
4 oz
yellow onion
24
pearl onions
1/2 tsp
thyme
1
fresh bay leaf
7 gs
garlic
1 tbsp
tomato paste
2 tbsp
flour
720 mls
red wine
480 mls
beef stock
15 mls
olive oil
2 tbsp
unsalted butter
1 lb
white mushrooms
4 gs
parsley