Boeuf Bourguignon

Ingredients

• 6 ounces slab bacon, rind removed, cut into 1/4-by-1 1/2-inch pieces
• 1 tablespoon olive oil
• 3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry
• 1 carrot, thinly sliced crosswise
• 1 medium onion, sliced crosswise
• Coarse salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• 3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone
• 3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup
• 1 tablespoon tomato paste
• 2 garlic, crushed
• 1/2 dried thyme, plus 1/4 teaspoon
• 1 dried bay leaf, crumbled, plus 1/2 bay leaf
• 4 sprigs fresh parsley, plus more for garnish
• 1 1/2 tablespoons unsalted butter, plus 2 tablespoons
• 1 1/2 tablespoons vegetable oil, plus 1 tablespoon
• 24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled
• 1 pound white mushrooms, trimmed and quartered

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