Prepare the Beef:

Pat the beef dry with paper towels. Season with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, render the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

Brown the Beef:

In the same pot, brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove and set aside.

Sauté Vegetables:

In the same pot, add the chopped onion and carrots. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.

Deglaze and Simmer:

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock, tomato paste, and bouquet garni. Return the beef and bacon to the pot. Bring to a simmer, then cover and cook on low heat for about 2 to 2.5 hours, or until the beef is tender.

Prepare Onions and Mushrooms:

In a skillet, melt 2 tablespoons of butter. Add the pearl onions and sauté until browned. Remove and set aside.
In the same skillet, add the remaining butter and the mushrooms. Cook until browned. Set aside.

Thicken the Stew:

Once the beef is tender, remove it and the vegetables with a slotted spoon. Discard the bouquet garni.
Boil the remaining liquid to reduce it slightly. If desired, thicken the sauce with a beurre manié (a mixture of equal parts butter and flour).

Combine and Serve:

Return the beef, vegetables, bacon, pearl onions, and mushrooms to the pot. Warm through. Adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve with mashed potatoes, egg noodles, or crusty bread.