Cook the bacon in a frying pan. While doing so coat the bottom of a large skillet in oil then brown the beef chunks, working in batches of 4 or 5. You may need to add more oil after each batch. Place the browned meat off to the side on a plate once you're done with that batch
Once the beef is browned, add it all into the skillet with the chopped bacon. Save the bacon grease in the frying pan.
In the bacon grease thoroughly cook the onions and garlic. (This is one of the best smells you will ever experience!) Add the cooked onions and garlic into the skillet, without the bacon grease. Pour the bacon grease out (not into trash, into a container which can go into the freezer until the grease is cooled, which then goes into the trash).
Next add the wine, carrots, tomato paste, thyme, mushrooms, oregano, and pearl onions to the skillet. Before adding the wine reserve a cup and stir the beef bouillon into the wine. Pour the mixture and rest of bottle into the skillet.
Cook on low (barely simmering) for around an hour, until there is no red showing in the beef (just don't over cook it). By this time the veggies should be cooked as well.
In the sauté pan melt the 2 tbsp. of butter. Stir in the flour until a paste is formed. Spoon the paste into the sauté pan (to thicken the sauce). Add salt and pepper to taste, serve, and enjoy!