Combine the beef, carrots, onions, bay leaf, thyme, and red wine in a non-reactive container and refrigerate for at least 12 hours and up to 24 hours. prep

Strain the marinade into a bowl, separating the liquid from the beef and vegetables, and set all components aside. prep

Simmer the reserved wine in a saucepan until reduced by half, skimming impurities as it cooks, then remove from heat. prep

Heat the oven to 180°C / 350°F to prepare for slow braising. prep

Pat the marinated beef dry thoroughly with paper towels to ensure proper browning. prep

Season the beef evenly with salt and black pepper. prep

Sear the beef in batches in hot oil until deeply browned on all sides, transferring each batch to a bowl. prep

Cook the bacon in the same pot until golden, then add it to the bowl with the beef. prep

Brown the mushrooms until golden, then remove and reserve separately. prep

Sauté the onions in the pot until lightly caramelized, then add them to the mushrooms. prep

Melt the butter in the pot, add the carrots, and cook until lightly golden before stirring in the garlic. prep

Stir in the tomato paste and cook briefly to deepen its flavor. mix

Slowly pour in the beef stock while stirring, then add the reduced wine and mix until smooth. mix

Return the beef and bacon to the pot, add the herbs and remaining salt, and stir to combine. assemble

Bring the stew to a gentle simmer, cover, and transfer to the oven to cook for 1 hour. bake

Stir in the reserved mushrooms and onions once removed from the oven. assemble

Cover again and return to the oven for 1½ hours until the beef is fork-tender. bake

Taste the sauce and adjust seasoning as needed before serving or chilling overnight. finish