Beef Bourguignonne

INGREDIENTS

• 3 Tbs. canola oil
• 4 1/2 lb. boneless chuck roast, cut into 1-inch cubes
• Kosher salt and freshly ground pepper, to taste
• 1 lb. button mushrooms, quartered
• 1/2 lb. slab bacon, cut into 1/4-inch dice
• 1 large yellow onion, diced
• 2 tsp. minced garlic
• 1 1/2 Tbs. veal demi-glace
• 1/2 cup all-purpose flour
• 1 bottle (750ml) Pinot Noir
• 3 cups beef broth
• 1 lb. pearl onions, peeled
• 1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
• 3 Tbs. chopped fresh flat-leaf parsley
• Boiled potatoes with parsley for serving (see related recipe at left)