Beef Bourguignon

Ingredients

• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 1 head garlic, cloves separated and lightly crushed (unpeeled)
• 10 sprigs flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
• 6 sprigs thyme
• 4 sprigs rosemary
• 2 dried bay leaves
• ½ teaspoon whole black peppercorns
• 3 tablespoons olive oil, divided
• 6 ounces salt pork, trimmed of rind and cut into ¼-by-1-inch pieces
• 3 pounds beef chuck, cut into 2-inch cubes
• Coarse salt and freshly ground pepper
• 3 tablespoons all-purpose flour
• 3 cups homemade or low-sodium canned beef stock
• 1 750-ml bottle red wine, preferably Pinot Noir or another Burgundy
• 1 teaspoon tomato paste
• 1 tablespoon unsalted butter
• 1 pound pearl onions, peeled
• ½ cup water
• 1 tablespoon sugar
• 10 ounces large cremini mushrooms, trimmed

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