Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 8 ounces thick cut bacon, diced; 3 lbs. stew meat cubes; 4 large carrots, peeled and cut into 3 inch chunks; 2 large yellow onions, sliced; 4 garlic cloves, minced; salt and pepper; olive oil; 1/2 cup cognac; 1 bottle Pinot Noir (Kendall Jackson's Vintner's Reserve); 1 32 oz. container beef broth; 2 tbsp. tomato paste; 4 sprigs fresh thyme; 6 tbsp. butter; 6 tbsp. all purpose flour; 1 lb. fresh button mushrooms, sliced; 1 lb. frozen pearl onions; bunch of parsley, torn, for garnishing