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

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