Boeuf Bourguignon

Name: Boeuf Bourguignon
Ingredients: 3 3/4 pounds beef bottom round roast, boneless; 3 tablespoons bacon drippings; 2 tablespoons all-purpose flour; Salt and black pepper; 8 ounces carrots (roll cut); 2 onions (cut pole to pole); 1 tablespoon tomato paste; 1/2 teaspoon quatre épices spice blend; 1 teaspoon dried thyme; 2 to 3 bay leaves; 2 teaspoons garlic paste; 1 bottle (750mL) Burgundy wine (or Pinot Noir wine, one bottle); 12 ounces beef broth (fluid ounces); 6 slices bacon, chopped (thick cut); 2 cups fresh pearl onions, trimmed; 16 ounces crimini mushrooms, quartered; 1 whole garlic, cloves separated and peeled; 1 tablespoon cornstarch; 2 ounces water; 1/4 cup fresh parsley, chopped