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Preheat your oven to 450° F.
Sauté the bacon over medium heat until browned lightly, then remove and set aside.
Cut the beef into 2 inch cubes and pat them dry with paper towels.
Heat the pot with the bacon fat over medium high heat until nearly smoking.
Sear the beef cubes in batches until deep brown, then remove and set aside.
Add the onion and carrot to the pot and brown slightly, then remove and set aside.
Put the beef and bacon back into the pot, add salt, pepper, and flour, and toss to coat.
Cook in the oven for 4 minutes, toss, and cook for another 4 minutes.
Reduce the oven temperature to 325° and add the vegetables, wine, broth, tomato paste, garlic, and herbs.
Bring to a simmer on the stove top, then place in the oven and cook for 2 ½ to 3 hours.
Prepare the pearl onions by browning them in butter and simmering with beef stock, thyme, and bay leaf.
If making in advance, refrigerate the beef and onions and rewarm before serving.
Prepare mashed potatoes by boiling and mashing with butter, milk, salt, and pepper.
Sauté the mushrooms in butter until browned.
Once the beef is tender, skim off any fat, taste the sauce for seasoning, and add the braised onions and sautéed mushrooms before serving.