Cut the beef chuck into 1-inch chunks and season with salt and pepper. Dice the bacon, chop the carrots, pearl onions, and mushrooms, and mince the garlic. Prepare thyme and bay leaves.

Heat the Dutch oven over medium heat and add the diced bacon. Cook for about 5–7 minutes until crispy, then remove with a slotted spoon, leaving drippings.

Add seasoned beef chunks in batches, searing for 2–3 minutes on each side until browned, then remove and set aside.

Add pearl onions, carrots, and mushrooms to the pot, sautéing for about 5–6 minutes until vegetables soften and onions are translucent.

Return the beef and crispy bacon to the pot, pour in a splash of red wine to deglaze. After 1 minute, add remaining wine and enough beef stock to cover ingredients.

Add thyme, bay leaves, and a pinch of salt and pepper, bring to simmer, reduce heat to low, cover, and cook for 3 hours.

After cooking, taste and adjust seasoning. Let the stew rest for about 10 minutes before serving.