Preheat your oven to 350°F (175°C) and let the beef chuck sit at room temperature for about 15 minutes.

In a large Dutch oven over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Remove with a slotted spoon.

Sear beef chuck cubes in the rendered fat in batches until browned, about 4-5 minutes per side, then set aside.

Melt 2 tablespoons of unsalted butter in the same pot, then sauté diced yellow onion and sliced carrots for 5-7 minutes.

Stir in minced garlic and tomato paste, cooking for an additional 2-3 minutes until fragrant.

Sprinkle all-purpose flour over the vegetable mixture, stirring to create a roux and cook for 2 minutes.

Deglaze with 2 cups of Burgundy wine, scraping the bottom of the pot, and let simmer for 4-5 minutes.

Add 2 cups of beef broth, 1 tablespoon of beef bouillon base, bay leaves, and thyme to the pot. Bring to a simmer.

Return the beef and bacon to the pot, cover, and transfer to the oven. Braise for 2.5 hours.

While braising, sauté cremini mushrooms and pearl onions in butter over medium heat for 8-10 minutes.

After 2.5 hours, stir in the sautéed mushrooms and onions, cover, and return to the oven for an additional 45-60 minutes.

Remove from the oven and let the dish rest for 30 minutes before serving.