Sous Vide Beef Burgundy Stew

Ingredients

• 3 pieces thick-cut bacon, cut into 1/4-inch strips
• 2 tablespoons unsalted butter
• 2 pounds sirloin roast, cut into 1-inch cubes
• 2 carrots, peeled and cut into 1/4-inch slices
• 1 medium onion, thinly sliced
• 3 tablespoons flour
• 2 cups dry red wine
• 1 1/2 cups beef stock (see note)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 10 ounces white mushrooms, cleaned and quartered
• 7 ounces frozen pearl onions, thawed
• Parsley, for serving (optional)