Marinate the Meat: Combine the chuck beef, pearl onions, carrots, thyme, and bay leaves in a large bowl. Pour in the Pinot Noir, cover with plastic wrap, and refrigerate for 12 to 24 hours.

Prepare Wine Reduction: Strain the beef mixture, reserving the marinade. Boil the marinade in a saucepan, reducing it for 10-15 minutes until thickened by half.

Brown the Ingredients: Pat the marinated beef dry and season with salt and pepper. Heat oil in a pot, brown the beef in batches, then sauté bacon, mushrooms, onions, and carrots.

Make the Roux: Add unsalted butter to the pot, melt it, stir in flour, and cook until light golden.

Combine & Simmer: Gradually stir in beef stock and reduced wine, return beef and bacon to pot, and simmer for 5 minutes.

Slow Cook the Stew: Cover tightly and slow-cook in a preheated oven at 180°C (350°F) for 1 hour, then add onions and mushrooms, cooking for an additional 1.5 hours.

Final Adjustments: Remove from oven, taste and adjust seasoning with salt, allow to rest overnight if possible.