1-First, heat extra-virgin olive oil in a large pot and sauté the chopped bacon until it’s browned, then set it aside.

2-Next, sear the beef chunks in batches until they’re nicely browned on all sides, which helps lock in that rich flavor.

3-Follow this by sautéing the carrot, onion, and some of the minced garlic until they’re soft and aromatic, then drain off excess fat, leaving about a tablespoon.

4-Return the beef and bacon to the pot, season with salt and pepper, sprinkle with flour, and cook briefly to brown the mixture.

5-Add the optional pearl onions, red wine, beef stock (enough to barely cover the meat), tomato paste, crushed bouillon cube, fresh thyme, divided fresh parsley, and bay leaves.

6-For the traditional method, simmer in the oven at 350°F (175°C) for 2 to 3 hours until the meat is tender.

7-If you’re using a slow cooker, follow the same steps and cook on low for 6-8 hours, or use an Instant Pot on high pressure for 35-45 minutes.

8-While the stew simmers, prepare the garlic butter mushrooms separately. Sauté the remaining minced garlic and quartered mushrooms in butter until they’re golden and seasoned to taste.

9-Once the main stew is done, strain the liquid, discard the herbs, and return the beef and bacon to the pot.

10-Add the mushrooms, skim off any fat, and simmer the sauce until it thickens to your liking.

11-Adjust seasoning before serving, and let the dish rest for a bit to mellow those wine flavors it’s a tip that really makes a difference.