Marinate the Beef: Place chuck beef chunks in a non-reactive dish, cover with Pinot Noir, add pearl onions, carrots, thyme, and bay leaves, and marinate for 12 to 24 hours.

Wine Reduction: Strain the mixture to separate beef and vegetables from wine. Reserve the liquid. Reduce the reserved wine in a saucepan over medium-high heat for 10–15 minutes.

Prep the Oven: Preheat your oven to 180°C (350°F).

Brown the Beef: Pat the marinated beef dry, season with salt and pepper, and brown in batches in a heated Dutch oven for 3–4 minutes.

Cook the Bacon and Vegetables: In the same pot, cook bacon lardons until crispy, then add mushrooms, pearl onions, carrots, butter, and garlic.

Combine Ingredients in Pot: Stir in tomato paste and flour, pour in beef stock and reduced wine while stirring continuously to avoid lumps.

Slow Cooking: Return beef and vegetables to pot, add thyme, bay leaf, cover, and cook in the oven for 1 hour, then add garlic and pearl onions for another 1.5 hours.

Final Adjustments: Check seasoning and adjust if needed. Let it rest overnight for best flavor.

Serving Suggestion: Reheat gently on the stovetop and serve with buttery mashed potatoes.