Pat the 3 lb beef chuck cut into 2-inch cubes cubes very dry with paper towels — this is essential for a good sear. Season generously on all sides with 1 tsp kosher salt and ½ tsp black pepper freshly ground.

Preheat your oven to 325°F. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering. Working in 2–3 batches (do not crowd the pan), sear the 3 lb beef chuck cut into 2-inch cubes cubes on all sides until deeply browned, about 3–4 minutes per side. Transfer each batch to a plate and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped yellow onion roughly chopped, 2 medium carrots roughly chopped, and 2 stalks celery roughly chopped. Cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes.

Add the 4 cloves garlic smashed and 2 tbsp tomato paste. Stir and cook for 2 minutes until the 2 tbsp tomato paste darkens slightly and coats the vegetables.

Sprinkle the 3 tbsp all-purpose flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Pour in the entire bottle of bottle dry red wine Burgundy, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Add the 2 cups beef stock and bouquet garni. Return the seared 3 lb beef chuck cut into 2-inch cubes (and any resting juices) to the pot. The liquid should nearly cover the 3 lb beef chuck cut into 2-inch cubes — add a splash more stock if needed.

Bring to a gentle simmer on the stovetop, then cover with the lid and transfer to the oven. Braise for 2.5 to 3 hours, until the 3 lb beef chuck cut into 2-inch cubes is completely fork-tender and the sauce has thickened. Check once or twice during cooking to ensure it's at a gentle bubble — not a rolling boil.

About 30 minutes before the 3 lb beef chuck cut into 2-inch cubes is done, cook the garnish. In a large skillet over medium heat, cook the bacon pieces until crispy and the fat has rendered, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Add 1 tablespoon of unsalted butter to the bacon fat in the skillet. Add the 1 lb frozen pearl onions and 1 tsp granulated sugar. Cook over medium heat, stirring occasionally, until golden and caramelized, about 8–10 minutes. Remove and set aside.

In the same skillet, add the remaining 1 tablespoon of unsalted butter over medium-high heat. Add the mushrooms in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes until golden, then toss and cook another 2 minutes. Season with 1 tsp kosher salt and ½ tsp black pepper freshly ground.

When the 3 lb beef chuck cut into 2-inch cubes is done, remove the Dutch oven from the oven. Discard the bouquet garni. Using a slotted spoon, transfer the 3 lb beef chuck cut into 2-inch cubes pieces to a clean plate. Strain the braising liquid through a colander into a bowl or large saucepan, pressing on the vegetables to extract all the sauce. Discard the cooked vegetables.

If the sauce seems thin, simmer it on the stovetop over medium heat for 5–10 minutes until it coats the back of a spoon. Taste and adjust seasoning with 1 tsp kosher salt and ½ tsp black pepper freshly ground.

Return the 3 lb beef chuck cut into 2-inch cubes to the Dutch oven (or a serving vessel). Add the caramelized 1 lb frozen pearl onions, sautéed mushrooms, and crispy bacon. Pour the strained, reduced sauce over everything and gently stir to combine. Warm over low heat for 5 minutes to meld the flavors.

Ladle into shallow bowls or onto plates. Garnish generously with fresh chopped fresh flat-leaf parsley chopped. Serve with buttered egg noodles, creamy mashed potatoes, or crusty bread to soak up the sauce.