Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 3 lbs beef chuck, cut into 1-2 inch chunks; 6 slices bacon, fried, drained, and cut into chunks; 2 yellow onions, diced; 2 carrots, chopped; 3 tablespoons flour (I used whole wheat); 3 cloves garlic, chopped; 2 cups sliced white button mushrooms; 2 cups assorted pearl onions, peeled; 1/4 cup Cognac or brandy; 3 cups full-bodied, burgundy wine (I used cabernet); 2 cups beef stock; 4 tablespoons olive oil; 1 bay leaf; fresh parsley to garnish; salt & pepper to taste