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A classic French dish, Beef Bourguignon is a hearty stew made with tender beef, mushrooms, onions, and bacon, slow-cooked in a rich red wine sauce.

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3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 slices thick-cut bacon, cut into pieces
32 ounces baby bella mushrooms, sliced
2 tablespoons unsalted butter
1 bottle dry red wine (Pinot Noir or Burgundy)
2 pounds carrots, scrubbed and cut diagonally into 3/4-inch slices
2 yellow onions, peeled and sliced
3 cloves minced garlic
1 tablespoon tomato paste
1 can reduced-sodium beef broth (15-ounces)
6 sprigs fresh thyme
2 bay leaves

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