Beef and Bacon Stew
"You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic...."
INGREDIENTS
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1 750 ml bottle dry red wine
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1 2 1/2-lb. boneless beef chuck roast
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1 tsp. freshly ground black pepper
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1 Tbsp. kosher salt, plus more
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8 oz. bacon
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3 medium red onions
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3 medium carrots
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8 garlic cloves
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4 large sprigs thyme
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2 Tbsp. white miso paste
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2 Tbsp. all-purpose flour
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1 cup parsley leaves and tender stems
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Crusty bread (for serving)
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