Beef Bourguignon

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4 pounds beef chuck, cut into 1-inch chunks

1 large onion, quartered

2 carrots, peeled and halved

2 ribs celery, halved

5 cloves garlic, smashed

1 (750 ml) bottle red wine

3 fresh bay leaves

Extra-virgin olive oil, to coat pan

Kosher salt

1/2 cup all-purpose flour

8 ounces slab bacon, cut into lardons

1 large onion, cut into 1/4-inch dice

2 carrots, cut into 1/4-inch dice

2 ribs celery, cut into 1/4-inch dice

2 cloves garlic, finely chopped

1/4 cup tomato paste

2 cups red wine (reserved marinade)

3 to 4 cups beef stock, plus more as needed

3 bay leaves

1 bundle fresh thyme

1 pound cremini mushrooms, quartered

1 pound red bliss potatoes, quartered

1/2 bunch fresh chives, finely chopped, for garnish

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