Combine 800g of beef chuck, cut into 2in / 5cm cubes, with 2 large chopped carrots, 16 peeled pearl onions, 1 bay leaf, 3 thyme sprigs, and 750ml of pinot noir. Cover and refrigerate for 12-24 hours.
Preheat the oven to 350°F / 180°C. Strain, reserving the wine, and separate the beef, carrots, onions, and herbs. Boil the wine in a saucepan to reduce it.
Pat the beef dry and season with ¾ teaspoon of salt and ½ teaspoon of black pepper. Brown it in batches in 2 tablespoons of oil in a heavy ovenproof pot over high heat; remove.
Fry 150g of bacon lardons until golden; remove. Fry 200g of mushrooms in the fat until golden and set aside with the onions.
Melt 50g of butter in the pot and cook the carrots for a few minutes. Stir in 3 minced garlic cloves, 2 tablespoons of tomato paste, and 6 tablespoons of all-purpose flour.
Stir in the reduced wine, 750ml of low-sodium beef stock, and ¼ teaspoon of salt. Return the beef, bacon, and herbs. Cover and bake for 1 hour.
Stir in the mushrooms and onions. Bake for 1½ hours more, until the beef is fall-apart tender.
