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Preheat oven to 350°F.
In a dutch oven, render bacon over medium-low heat. Remove bacon, leaving fat in the pot.
Increase heat to medium-high, sear beef on all sides, and remove.
Sauté onion and carrots in butter until softened. Add garlic, then tomato paste, and cook until paste darkens.
Stir in flour, then add wine, stock, and bouillon. Scrape the bottom of the pot to lift browned bits.
Return beef and bacon to the pot. Add thyme and bay leaves. Cover and transfer to the oven for 2 1/2 hours.
In a skillet, sauté mushrooms in butter until browned. Add pearl onions and cook until caramelized.
Add mushrooms and onions to the stew, return to the oven for another 45-60 minutes.
Rest for 30 minutes before serving.
Prep Time: 30 minutes | Total Time: 4 hours | Servings: 6
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