Begin by chopping your yellow onion and carrots into bite-sized pieces. Cut your beef chuck into 1.5-inch cubes, and dice the beef bacon into small strips. Mince the garlic and have your tomato paste, flour, and herbs ready.

In a large Dutch oven over medium heat, add the diced beef bacon. Cook for about 5-7 minutes until crispy, then remove and set aside. In the same pot, sear the beef chuck in batches for 5-6 minutes, avoiding overcrowding.

Using the fat from the bacon and beef, add chopped onions and carrots to the pot. Sauté for approximately 4 minutes until the onions become translucent. Stir in the minced garlic, then add the flour and tomato paste, stirring for about 2 minutes.

Pour in the non-alcoholic red wine and scrape the bottom of the pot to lift the browned bits. Increase the heat slightly and let it simmer for 3-4 minutes until the wine reduces by half.

Return the seared beef and crispy bacon to the pot. Add the beef stock, Better than Bouillon, thyme, and bay leaves, stirring to combine. Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F. Braise for 2.5 to 3 hours.

Once braising is done, remove the Dutch oven and take off the lid. Skim off any excess fat, taste, and adjust seasoning as needed.

In a separate skillet, melt a tablespoon of butter over medium heat. Add frozen pearl onions and sliced cremini mushrooms, stirring for about 5-7 minutes until golden.

Gently fold the sautéed pearl onions and mushrooms into the braised beef mixture, warming through for another 5 minutes. Serve garnished with crumbled bacon and fresh parsley.