Cut the chuck roast into pieces not bigger than 2 inches. Season with kosher salt and pepper.
Heat a dutch oven on a stovetop. Cut the bacon into 1-inch squares and then cook the bacon. Once the bacon is nice and crispy remove it from the pan and place it on a plate with a paper towel.
Sear the beef chunks in the bacon grease. Brown the meat in batches so they are overcrowded in the bottom of the dutch oven. This will take about 5 minutes per batch. Once the beef is browned remove and add to the plate with the bacon.
Slice up your onions and carrots and add to the dutch oven. Sauté them for about 5 minutes until they start to get some caramelization on the edges. Then add the minced garlic, and cook for a few more minutes.
Add the tomato paste and mix it in with the other ingredients. Allow it to cook for a couple of minutes. Now add in the flour, again mixing it around. Cook down that flour to get rid of the "flour" taste. You will notice lots of crusty bits on the bottom of the pan. This is called fond and is full of flavor.
Add in the red wine to "deglaze" the dutch oven. This will pull off that fond on the pan and add that flavor to the stew. The red wine will also add flavor and help to make the beef tender. The alcohol will burn off in case you don't drink alcohol, like me.
After cooking the stew with the red wine in it for about 5 minutes, add in the beef, the bacon, the fresh parsley, fresh thyme, and a couple of bay leaves.
Stir the stew together then add enough beef broth to almost cover the entire stew. It winds up being about 3 cups. Cover the Dutch oven with the lid and place in a preheated oven at 325 F (162 C) for 2 1/2 to 3 hours. Check it at the 90-minute mark and give it a good stir. Use hot mitts!
When there is only 45 minutes or so left, prepare the pearl onions and mushrooms. Boil the onions in a pot for a couple of minutes to loosen the skin. Cut the ends off and pinch out the onions. Sauté the onions in a skillet with 2 tablespoons of olive oil, for about 5 minutes until just barely caramelized. Add the mushrooms in with the onions and cook for a few minutes. Add in 1/2 cup of beef broth to deglaze the pan and allow them to simmer in the broth for 20 minutes.
Remove the stew and serve in a bowl with the mushrooms and pearl onions added. Or serve them separately and allow people to add them if they wish. You can also serve the beef bourguignon over a plate of mashed potatoes. Enjoy!