• Preheat your oven to 450°F. Slice onion, carrot, and bacon. Dice chuck beef and pat it dry.
• Warm your Dutch Oven over medium heat. Cook bacon until it is just starting to brown, a couple of minutes. Add oil if needed. When ready, remove from the pot and set aside.
  1 large onion, 1 large carrot, 6 slices smoked bacon, 3 pounds chuck beef, 2 Tablespoons olive oil
  
• Add oil to the pot and brown beef chuck roast on all sides in batches, then remove and set aside.
  2 Tablespoons olive oil, 3 pounds chuck beef
  
• Add onion and carrot. Cook until the onions are just soft. Remove excess fat and add oil as necessary if they brown too quickly.
  1 large onion, 1 large carrot
  
• Return beef and bacon back to the pot and season with salt and pepper. Then, sprinkle over all-purpose flour, and stir to coat the beef. Place the Dutch Oven in the oven for 4 minutes.
  6 slices smoked bacon, 3 pounds chuck beef, ¼ Tablespoon pepper, 2 Tablespoons all-purpose flour, ¼ Tablespoon salt
  
• After 4 minutes is up, remove the pot from the oven and stir. Put back in for another 4 minutes after stirring. Finally, remove the pot from the oven and reduce the heat to 325°F.
• Crush garlic and add to the pot. Stir to cook, then add red wine, beef stock, and tomato paste. Stir gently. The liquid should fill over the meat and vegetables. Add bay leaves and thyme, then cover and roast in the oven for 3 to 4 hours.
  2 cloves garlic, 3 cups red wine, 2 cups beef stock, 2 Tablespoons tomato paste, 4 stems thyme, 1 bay leaf, 2 bay leaves
  

Sauteed Mushrooms and Onions

• In the last hour of the cook-time, prepare pearl onions and mushrooms by peeling the onions and cutting the mushrooms into quarters. Trim the stems as needed.
• When prepared, melt 1½ Tablespoons unsalted butter in a skillet and brown the pearl onions.
  20 small pearl onions, 1 lb white mushrooms, 3 Tablespoons unsalted butter
  
• Brown for a few minutes, then remove from the heat to add beef stock. Put back on the heat with parsley, thyme, and a bay leaf, and cook for 30-40 minutes until the stock is absorbed by the onions and they are tender.
  ½ cup beef stock, 2 stems parsley, 1 stem thyme
• Finally, remove and discard the herbs, then remove the onions from the skillet and set aside.
• Clean the skillet or use another skillet. Add remaining 1½ Tablespoons butter and olive oil. Once the butter melts and is bubbling, add the mushrooms and toss to coat in the butter. Cook until they begin to brown, then set aside.
  3 Tablespoons unsalted butter, 1 Tablespoon olive oil, 1 lb white mushrooms
  

Assembling the beef bourguignon

• Finally, once the beef is fork-tender, remove the pot from the oven. If there is too much liquid, strain it from the pot and simmer it for a few minutes to reduce it, then add it back to the pot. Add pearl onions and mushrooms, and mix through. Enjoy!