Preheat oven to 325°F (160°C).

In a large Dutch oven or oven-safe pot, cook the bacon lardons (225 g) over medium heat until crispy. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the pot.

Bacon is golden brown and crispy • Fragrant bacon aroma

Season the beef chuck (1500 g) cubes generously with salt (1 tsp) and pepper.

In batches, brown the beef cubes in the bacon fat over medium-high heat until deeply browned on all sides. Remove the browned beef and set aside.

Beef is browned and caramelized • Rich, savory aroma of browned beef

Add the carrots (3 medium) and celery to the pot and cook until softened, about 5 minutes.

Add the garlic (4 cloves) and tomato paste (2 tbsp) and cook for 1 minute more.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Pour in the red wine (750 mL), scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Aromatic wine vapors

Add the beef broth (500 mL), thyme (2 sprigs) sprigs, and bay leaf (1 leaf). Return the browned beef and bacon lardons (225 g) to the pot.

Cover the pot and transfer it to the preheated oven. Braise for 3 hours, or until the beef is very tender.

Beef is fork-tender and easily shreds

Remove the pot from the oven. Add the pearl onions (500 g) and mushrooms to the pot. Stir to combine.

Return the pot to the oven, uncovered, and braise for 30 minutes more, or until the onions and mushrooms are tender.

Onions and mushrooms are tender and slightly caramelized

Remove the thyme (2 sprigs) sprigs and bay leaf (1 leaf) before serving. Season with salt (1 tsp) and pepper to taste.

Serve hot with mashed potatoes, crusty bread, or egg noodles.