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Slow-Cooked Boeuf Bourguignon
Ingredients
- 8 ounces thick-cut bacon (5 to 6 slices), diced
- 2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
- 1 1/2 teaspoons kosher salt, plus more for the meat
- Freshly ground black pepper
- 2 cups red wine, divided
- 2 medium yellow onions, thinly sliced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 to 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup low-sodium chicken or beef broth, plus more if needed
- 1 pound white button mushrooms, sliced
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