Generously season the beef chuck with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches for 3-4 minutes on each side, then set aside.

Cook the bacon in the same pot until crispy, approximately 5-7 minutes. Remove bacon and set aside.

Add onion, carrots, and celery to the leftover fat, sauté for 8-10 minutes until softened.

Stir in the garlic and tomato paste, cooking for an additional minute.

Sprinkle flour over the vegetables, stirring constantly for 2 minutes.

Deglaze the pot with red wine, scraping up browned bits. Simmer for 5 minutes.

Add beef broth and bouquet garni, then return beef and bacon to the pot. Simmer briskly before reducing heat to low.

Cover and let simmer on low for at least 3 hours, stirring occasionally.

In a separate skillet, heat butter and olive oil. Sauté mushrooms and pearl onions until golden brown, about 10-15 minutes.

Remove bouquet garni from stew. Stir in sautéed mushrooms and onions, simmer for an additional 15-20 minutes.

Taste and adjust seasoning before serving, then serve hot over mashed potatoes or crusty bread.