Boeuf Bourguignon

Name: Boeuf Bourguignon
Ingredients: 1 whole head garlic; 2 tablespoons plus 2 cups dry red wine; 4 thick bacon slices, cut into 1-inch-wide strips; 3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces; 1 medium onion, chopped; 1 large carrot, chopped; 2 tablespoons all purpose flour; 3 tablespoons tomato paste; 3 large fresh thyme sprigs; 3 large fresh sage sprigs; 3 large fresh rosemary sprigs; 2 bay leaves; 3 cups (or more) canned beef broth; 12 ounces pearl onions; 3 bunches baby carrots, trimmed, peeled; 12 ounces shiitake mushrooms, stemmed, quartered