Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: French
Ingredients: 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)