Preheat your oven to 350°F (175°C). Gather your ingredients and a Dutch oven.

In the Dutch oven, sauté diced bacon over medium heat for 5-7 minutes until crispy. Remove and set aside.

Increase heat to medium-high, season beef chuck with salt and pepper, and brown in batches for 3-4 minutes on each side. Remove and set aside.

In the same pot, sauté diced onion and carrots over medium heat for 5-6 minutes. Add minced garlic and tomato paste and cook for 2-3 minutes until caramelized.

Sprinkle flour over the sautéed vegetables, stirring to combine and cook for 2 minutes.

Deglaze the pot with burgundy wine, scraping the bottom. Let simmer for 2-3 minutes, then add beef broth and bouillon base.

Return beef and bacon to the pot with thyme and bay leaves. Bring to a simmer, cover, and transfer to the oven for 2.5 hours.

Sauté cremini mushrooms and pearl onions in butter in a skillet for 5-7 minutes until golden brown.

After 2.5 hours, stir in the sautéed mushrooms and pearl onions. Cover and return to the oven for an additional 45-60 minutes.

Let the dish rest for 30 minutes before serving. Adjust seasoning if necessary.