Sear the beef

• Season the beef with salt and black pepper.
• Sear in a hot pot with oil until well browned on all sides, then remove and set aside.

Render the bacon

• Cook the bacon lardons in the same pot until crisp.
• Remove the bacon, keeping the rendered fat in the pot.

Sauté the vegetables

• Sauté the onions and carrots in the bacon fat until softened.
• Add the tomato paste and cook briefly to caramelize.

Deglaze and braise

• Deglaze the pot with the red wine, scraping up the browned bits.
• Add the beef stock, then return the beef and bacon.
• Add the rosemary, thyme and bay leaves, then simmer gently.

Roast the mushrooms and pearl onions

• Toss the mushrooms and pearl onions with oil, salt and black pepper.
• Roast until golden.

Finish the braise

• Add the roasted mushrooms and pearl onions to the pot halfway through the braise, about 1.5–2 hours in.
• Continue cooking until the beef is tender and the sauce is rich.

Serve

• Serve hot, ideally over creamy mashed potatoes.