Beef Bourguignon

Bahan-bahan (6 porsi)

• 2 1/4 pounds boneless chuck roast (cut into 1-inch pieces)
• 4 1/4 teaspoons kosher salt (plus additional to taste)
• 2 teaspoons ground black pepper (plus additional to taste)
• 5 slices thick-cut bacon (cut into pieces (5 to 6 ounces))
• 32 ounces baby bella mushrooms (sliced)
• 2 tablespoons unsalted butter ( at room temperature)
• 1 bottle dry red wine ((750 ml) such as Pinot Noir, divided)
• 2 pounds carrots (scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on))
• 2 yellow onions (thinly sliced)
• 3 cloves minced garlic (about 1 tablespoon)
• 1 tablespoon tomato paste
• 1 can reduced-sodium beef broth ((15-ounces) divided, plus additional as needed)
• 6 sprigs fresh thyme (tied into a bundle)
• 2 tablespoons all-purpose flour
• 10 to 12 ounces frozen pearl onions (no need to thaw)
• Chopped fresh parsley (for serving)
• Toasted baguette slices (for serving)