Prepare the marinade by combining the chuck beef cubes, carrots, pearl onions, thyme, bay leaves, and Pinot Noir in a non-reactive container. Refrigerate for 12–24 hours.

Strain the marinade, reserving the liquid and discarding solids. Simmer the reserved wine in a saucepan over medium heat until reduced by half, about 15–20 minutes.

Pat the marinated beef dry, season with salt and pepper, and brown in an oven-proof pot over medium-high heat. Brown bacon, mushrooms, onions, and carrots separately.

In the same pot, sauté diced onions until translucent. Stir in garlic and tomato paste, cooking for a minute. Add flour to create a roux.

Gradually pour in beef stock and reduced wine, mixing until smooth. Return browned beef and bacon to the pot, add fresh herbs, and simmer for 10 minutes.

Preheat oven to 180°C (350°F). Cover the pot and cook for 1 hour. Add mushrooms and pearl onions; cook for an additional 1.5 hours or until beef is fork-tender.

Taste your Beef Bourguignon, adjust seasoning if necessary, and let sit overnight for intensified flavor before reheating and serving.