Burgundy Beef Stew

Name: Burgundy Beef Stew
Ingredients: 4 slices bacon, chopped; One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes; Kosher salt and freshly ground black pepper; 1 onion, finely chopped; 1 stalk celery, finely chopped; 5 carrots, 1 finely chopped, 4 cut into 1-inch pieces; 2 heaping tablespoons tomato paste; 1 tablespoon all-purpose flour; 6 cloves garlic, finely chopped; 1 bottle Burgundy wine; 1 pound button mushrooms; One 14-ounce package frozen pearl onions; 3 to 4 cups low-sodium beef broth; Chopped fresh parsley, for serving