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Combine flour, salt and pepper in large zip lock bag. Add beef; seal and shake to coat.
Add oil to dutch oven, add half of beef ixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining beef mixture. Remove beef from pan; cover and keep warm.
Add chopped onion, carrot, and garlic to pan. Saute 5 minutes. Stir in red wine and broth, scrapin pan to loosen browned bits. Add bacon, beef, remaining 1 tsp salt, remaing 1/2 tsp. pepper, mushrooms, tomato paste, thyme, bay leaves and pearl onions; bring to a boil. Cover, reduce heat and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture of cooked noodles.
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