Boeuf Bourguignon

Name: Boeuf Bourguignon
Ingredients: 2 ounces bacon, cut into small pieces, preferably a chunk cut into little dice; About 11⁄4 pounds beef stew meat, cut into 1- to 11⁄2- inch pieces; 1 tablespoon light olive oil; 1 medium onion, diced; 1⁄3 carrot, thick end, peeled and diced; 2 teaspoons all- purpose flour; Salt; 1 cup red wine; 1 cup beef broth; Herb packet of; 1⁄2 bay leaf; A fat garlic clove, smashed; A small handful of parsley stems; 1⁄4 teaspoon dried thyme; 4 or 5 peppercorns; 3 or 4 baby onions, or four 1- inch pieces of leek; Pinch of salt; 3 or 4 baby carrots, or the thin ends of larger ones, peeled; 2 or 3 small new potatoes