To create this incredible Classic Beef Bourguignon, follow these straightforward steps:

1. Prep the Beef: Season the beef cubes generously with salt and pepper.
2. Brown the Bacon: In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced bacon and cook until crispy. Remove and set aside, leaving the drippings in the pot.
3. Sear the Beef: In the same pot, add the beef cubes in batches. Brown each side for 3-4 minutes. Remove and set aside with the bacon.
4. Sauté Vegetables: Add remaining olive oil if needed, then sauté the chopped onion and carrots for about 5 minutes until softened. Add the minced garlic and cook for another minute.
5. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing the flavors to deepen.
6. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow to simmer for 5 minutes.
7. Return Meat to Pot: Add the beef and bacon back into the pot. Pour in beef broth and add the bouquet garni. Ensure meat is mostly submerged in liquid.
8. Simmer: Bring the mixture to a gentle simmer. Cover the pot and transfer to the oven at 325°F (163°C). Cook for 2 hours.
9. Prepare Mushrooms and Onions: While the stew cooks, in a skillet, sauté the mushrooms and pearl onions in butter until golden. Set aside.
10. Thicken Sauce: After 2 hours, remove the pot from the oven. Discard the bouquet garni. In a small bowl, mix flour with a bit of liquid from the stew to make a slurry. Stir this back into the pot to thicken the sauce.
11. Add Mushrooms and Onions: Fold in the sautéed mushrooms and pearl onions. Simmer on the stovetop for an additional 30 minutes.
12. Serve: Taste and adjust seasoning, if necessary.

Following these steps will lead you to a rich and flavorful Beef Bourguignon that captures the essence of French cooking.