Cook bacon in a large skillet until crisp.

Remove bacon from the pan and drain on paper towels.

Cut beef round steak into cubes.

Add beef cubes to the same skillet and brown well on all sides.

Transfer the browned beef cubes to a crock pot.

Peel and slice the large onion.

Peel and slice the carrot.

Add onion slices and carrot slices to the skillet.

Add tomato paste, thyme, and minced garlic to the skillet with the vegetables.

Season the mixture to taste with salt and pepper.

Stir in flour to coat the vegetables.

Pour beef broth into the skillet and mix well, scraping up any browned bits from the bottom of the pan.

Add this mixture to the crock pot over the beef.

Add bay leaf and white pearl onions to the crock pot.

Crumble the cooked bacon and add it to the crock pot.

Cover the crock pot and cook on LOW for 8-10 hours.

Slice the fresh mushrooms.

About 1 hour before serving, sauté the sliced mushrooms in a separate pan until tender.

Add the sautéed mushrooms and Burgundy wine to the crock pot.

Continue cooking for the final hour.

Serve hot.