Beef Bourguignon

4 lb. boneless beef chuck roast, cut into 2 in. cubes
2 1/2 C. dry red wine
8 bacon slices
bouquet garni (bundle of fresh herbs: parsley, thyme, & bay leaves tied together with kitchen twine)
2 carrots, finely chopped
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
14 oz. can beef broth
1 tsp. salt, or to taste
1/2 tsp. freshly ground pepper
1 garlic clove, pressed or finely minced
16 oz. package frozen pearl onion, thawed
3 Tbsp. butter, melted
1 lb. small fresh mushrooms
2 Tbsp. finely chopped fresh parsley
6 C. hot cooked rice or egg noodles

Combine beef cubes and wine in a large zip top freezer bag; seal bag. Marinate in refrigerator 2-3 hrs.
Cook bacon in large skillet over medium heat until crisp. Drain and coarsely crumble, reserving drippings in skillet.
Strain beef , reserving wine. Pat beef dry with paper towels. Brown beef, in batches, in drippings in skillet over medium heat. Transfer to a greased 5 qt. baking dish. Add bouquet garni; set aside.
Saute carrot in 3 Tbsp. butter in skillet until tender. Add flour; cook 1 min. stirring constantly. Gradually stir in beef broth and reserved wine. Bring to a boil; cook, stirring constantly, until thickened. Stir in salt, pepper, and garlic. Pour over beef mixture. Cover and bake at 325 for 2 1/2 hrs. or until meat is tender.
Meanwhile, brown onions in 3 Tbsp. butter in skillet over medium heat, stirring often. Remove onions with a slotted spoon, reserving drippings in skillet. Set onions aside. Cook mushrooms in drippings in skillet 2-3 min., stirring often. Remove from heat and set aside.
After beef has baked until tender, stir in reserved bacon, onions, and mushrooms with drippings, and parsley into beef mixture. Bake uncovered 15 more min. Remove bouquet garni. Serve over hot rice or egg noodles.