@kamillahwhyte61: Cut beef chuck into large cubes and sear in hot oil until deeply browned. Remove the beef, then cook bacon, onions, carrots, and garlic until fragrant. Return the beef to the pot and sprinkle with flour. Pour in generous Burgundy red wine and beef stock, scraping up the browned bits from the bottom. Add thyme, bay leaves, and black pepper. Cover and slow-braise over low heat for 2–3 hours until the beef becomes tender and richly flavored. Meanwhile, sauté pearl onions and mushrooms separately until golden. Add them during the final stage of cooking to preserve their texture. Remove the herbs, adjust seasoning, and finish with fresh parsley. Serve hot with potatoes, crusty bread, or buttered noodles.

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