Preheat oven to 325 F

Heat 1 tablespoon olive oil in a pan on medium-high heat. Brown bacon and remove to drain

Season beef with salt and pepper. Brown beef in batches on both sides. Remove from pan

Lower heat and add the onions and continue to cook until slightly browned. Add garlic and cook for 1-2 more minutes

Place beef back in the pan and add the flour. Cook until the flour is no longer visible

Stir in tomato puree, cooking wine, and stock. Bring to a boil. Stir with a wooden spoon until sauce thickens. Add the bay and thyme leaves

Cover and place pot in the oven. Cook until meat is tender, about 90 minutes

In the meantime, Use a clean skillet and heat butter and 1 tablespoon oil on medium heat

Add the pearl onions and cook stirring constantly for 5 minutes. Add the carrots and continue cooking until tender. Finally, add the mushroom caps

When mushroom caps become tender, season with salt and pepper

When meat is tender, remove bay leaves and thyme stalks. Add the bacon and the veggies. Stir and serve

Enjoy!