Marinate the Beef: Combine the cut beef, carrots, pearl onions, thyme, bay leaves, and red wine. Cover and refrigerate for 12 to 24 hours.

Reduce Wine: Strain the beef from the marinade and reserve the liquid. Boil the reserved red wine in a saucepan and reduce by half (15-20 minutes).

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

Prepare Ingredients: Remove the marinated beef, pat it dry, and season with salt and pepper.

Brown Beef: In a pot, heat oil over medium-high heat and brown the beef cubes for 3-4 minutes on each side.

Cook Bacon: In the same pot, cook the cut bacon until crisp (about 5-6 minutes). Transfer it to the bowl with the beef.

Sauté Vegetables: Sauté the mushrooms, then the pearl onions and carrot pieces for a few minutes each before adding them to the beef bowl.

Combine with Tomato Paste & Flour: Add tomato paste to the pot and sauté for about 2 minutes, then stir in flour.

Add Liquids: Gradually stir in the reserved wine and beef stock until smooth.

Combine Ingredients: Return the browned beef and bacon to the pot, along with thyme and bay leaf. Stir to combine.

Cook in Oven: Cover and bake for 1 hour, then add remaining mushrooms and onions and bake for another 1.5 hours.

Adjust Sauce: Once cooked, check the sauce's consistency and add water if too thick; season to taste.

Let Mature: Refrigerate the dish overnight to further develop flavors, if possible.