Name: Beef Bourguignonne
Yield: 6 to 8 Servings
Ingredients: 3 sprigs thyme; 3 sprigs flat-leaf parsley; 2 bay leaves; 20 whole black peppercorns; 1/2 cup all-purpose flour; 2 pounds beef chuck, trimmed, cubed; 3 tablespoon olive oil, divided; 1 onion, chopped; 2 garlic cloves, crushed; 8 ounces crimini (baby bella) mushrooms; 2 tablespoons tomato paste; 2 tablespoons brandy; 2 cups low-salt beef broth; 1 cup red wine, preferably Pinot Noir; 30 pearl onions, peeled; 3 plum tomatoes, diced; 3 medium carrots, peeled, sliced into 1/4-inch-thick rounds; 2 teaspoon kosher salt plus more for seasoning

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