Red Wine Beef Stew

Blanch onions in boiling water to loosen skins, about 1 minute. Drain & peel. Peel carrots. Cut into quarters lengthwise & then into 1/2" pieces. Cut potatoes in half or, if large, into quarters. Mince garlic. Cut bacon into 1" pieces & cook in a Dutch oven over medium heat until crisp. Remove from pot with a slotted spoon. Drain on paper towels. Sprinkle meat with salt & pepper & brown in bacon fat. Remove. Add carrots & potatoes to pot & brown. Remove. Heat oven to 325. Return beef to pot, sprinkle with flour & stir until well coated. Add garlic, thyme, tomate paste, wine, 1 tsp. salt & 1/4 tsp. pepper. Bring to a simmer on top of the stove, cover & put in preheated oven. Cook 2 hrs. Skim fat & stir in vegetables. Cook until meat & vegetables are tender, about 1 hour. Crumble bacon over top of each serving & sprinkle with parsley.