Beef Bourguignonne

Ingredients

• 6 strips thick-cut bacon, chopped
• 2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
• Kosher salt and freshly ground pepper
• 2 medium carrots, diced
• 2 medium onions, diced
• 1 sprig fresh thyme
• 1 bay leaf
• 2 cloves garlic
• 1 sprig fresh parsley, plus more for garnish
• 1 4-inch piece celery stalk
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 cup brandy
• 2 cups burgundy, cotes du rhone or other dry red wine
• 2 cups beef stock
• 2 tablespoons unsalted butter
• 3/4 cup pearl onions, peeled
• 1 teaspoon sugar
• 1 cup quartered button mushrooms

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