Preheat your oven to 350°F (175°C). In a large Dutch oven, render 5 strips of bacon over medium-low heat. Cook until the bacon is browned and crispy, which should take about 5-7 minutes. Remove the bacon using a slotted spoon and set it aside, leaving the flavorful drippings in the pot.

Season 3.5 lbs of beef chuck generously with kosher salt and freshly cracked pepper. Increase the heat to medium-high, and in batches, sear the beef in the hot pot for about 3-4 minutes per side until a deep brown crust forms. Remove the browned beef and set it aside, ensuring the Dutch oven maintains its heat.

Lower the heat to medium, adding 4 tablespoons of unsalted butter to the pot. Once melted, add 1 chopped yellow onion and 3 large chopped carrots. Sauté these vegetables until soft, about 5-6 minutes. Next, stir in 5 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another 1-2 minutes until the paste turns a deep red.

Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring continuously for 2-3 minutes to eliminate any raw flour taste. Gradually pour in 2 cups of Burgundy wine while scraping the bottom of the pot to release any brown bits. Follow with 2 cups of beef stock and 1 tablespoon of Better than Bouillon, stirring until combined.

Return the seared beef and the cooked bacon to the Dutch oven, adding 2 sprigs of fresh thyme and 2 bay leaves for aromatic flavor. Bring the mixture to a gentle simmer, ensuring everything is well combined. Cover the pot and transfer it to your preheated oven. Let it braise for approximately 2.5 hours, until the beef is fork-tender.

While the beef bourguignon is cooking, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Sauté 16 oz of quartered cremini mushrooms for about 5-7 minutes until browned, then add 10 oz of frozen pearl onions. Season lightly with salt and pepper, cooking for another 3-4 minutes until heated through.

Once the beef bourguignon is done braising, carefully remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions. Cover the pot again and place it back in the oven for an additional 45-60 minutes until the beef is perfectly tender and the flavors meld beautifully. Finally, let the dish rest for about 30 minutes before serving, allowing those rich flavors to deepen.