Red Wine Beef Stew



2 and ½ pounds beef chuck roast, cut into one and a half inch chunks.
2 onions, diced
3 tablespoons olive oil
1 tablespoon tomato paste
2 cloves garlic, pressed or finely minced
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, chopped
1-2 bay leaves
1 cup red wine, such as syrah or zinfandel
3 cups beef stock
¼ cup flour
1 yukon gold potato, cut into 1 inch cubes
2 carrots, cut into ½ inch coins
kosher salt
fresh ground black pepper
chopped fresh parsley for garnish, optional
For topping
1 cup pearl onions (or cipollini onions)
2-3 carrots, cut into 1 inch pieces
8 crimini mushrooms, thickly sliced
2 slices of bacon, cut into 1 inch lardons