Beef Bourguignon

Preheat the oven to 325°F.

In a Dutch oven or a large oven-safe pot, cook the bacon over medium heat, stirring frequently, until it's crisp. Transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.

Gently dab the beef dry with a paper towel and season with salt and pepper. Increase the heat to medium-high and sear the beef in small batches until browned. Transfer to a plate.

In the same pot, add the onions and carrots. You can add a bit of oil if needed. Cook over medium heat for 2 to 3 minutes or until the onions soften slightly.

Add the browned beef back to the pot and sprinkle with flour, stirring to coat. Cook for 2 minutes. Add the broth all at once and scrape up any brown bits on the bottom of the pot.

Add wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover the pot with a lid and transfer it to the oven. Bake the stew for 2½ to 3 hours or until the beef is fork-tender.

Remove the bay leaf and stir in ¾ of the bacon. Taste and season with additional salt and pepper if desired. Garnish with remaining bacon and chopped fresh parsley.