Low Sodium Traditional Beef Bourguignon

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  3 lb beef chuck roast, cut into 2-inch cubes
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  6 oz thick-cut bacon or lardons, cut into ½-inch pieces
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  1 tbsp olive oil
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  1 tsp salt
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  Chef's tip

  Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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  ½ tsp black pepper
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  2 tbsp all-purpose flour
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  1 bottle (750 ml) burgundy or other dry red wine (such as pinot noir)
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  2 cups beef broth
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  2 tbsp tomato paste
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  4 garlic cloves, smashed
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  1 large yellow onion, roughly chopped
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  2 medium carrots, cut into 1-inch pieces
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  3 sprigs fresh thyme
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  2 bay leaves
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For the garnish

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  2 tbsp unsalted butter
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  8 oz cremini or button mushrooms, quartered
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  Cremini:

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  Button mushrooms:
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  1 cup pearl onions, peeled (fresh or thawed frozen)

For serving

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  2 tbsp fresh flat-leaf parsley, finely chopped (optional)
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