Let’s dive into the cooking process. This recipe is all about patience and enjoying the journey as much as the destination, much like my abuela taught me.

1. Preheat your oven to 250°F. Season the beef cubes generously with salt and pepper.
2. In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.
3. Increase the heat to medium-high. In batches, brown the beef on all sides in the bacon fat, adding more olive oil as needed. Transfer the browned beef to a plate.
4. Add pearl onions and cook until they are slightly browned. Stir in garlic and cook for another minute.
5. Sprinkle flour over onions and garlic, stirring to coat. Gradually add the red wine, scraping up any bits stuck to the bottom of the pot.
6. Return the beef and bacon to the pot. Add beef broth, tomato paste, and bouquet garni. Bring to a simmer, then cover and place in the oven for 2 hours.
7. After 2 hours, add carrots to the pot and continue cooking for another hour, or until the beef and carrots are tender.
8. In a skillet, melt butter and sauté the mushrooms until golden. Stir them into the stew just before serving.
9. Remove the bouquet garni. Garnish with fresh parsley before serving.