Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 6 ounces bacon, coarsely chopped into strips; 3 pounds beef chuck roast, trimmed of excess fat and cut into 2-inch chunks; 1 tablespoon white rice flour; 1 small onion, coarsely chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 bottle (375 milliliters) medium-bodied red wine (Pinot Noir preferred); 2 cups beef stock; Bouquet garni (a bundleof herbs) of 4 sprigs fresh parsley, 6 sprigs fresh thyme, 3 bay leaves; 2 tablespoons butter; 20 pearl onions, peeled; 8 white mushrooms, cut into 1/2-inch pieces; 3 carrots, peeled and chopped into bite-size chunks