Creating Classic French Beef Bourguignon is a straightforward process when following these steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
3. Cook the Bacon: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
4. Brown the Beef: Add the beef cubes to the pot in batches, browning all sides. Remove the beef once browned and set aside.
5. Sauté Vegetables: In the same pot, add the diced onion and sliced carrots. Sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute.
6. Add Tomato Paste: Stir in the tomato paste, coating the vegetables. Cook for 2-3 minutes.
7. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to lift the browned bits. Bring to a boil.
8. Return Beef and Add Stock: Return the beef and bacon to the pot. Add the beef stock, bay leaves, and thyme. Stir to combine.
9. Simmer: Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven. Cook for 1.5 to 2 hours, until the beef is fork-tender.
10. Cook Pearl Onions and Mushrooms: While the beef cooks, melt butter in a skillet over medium heat. Add the pearl onions and mushrooms, sautéing until golden brown. Set aside.
11. Finish the Stew: Once the beef is tender, stir in the sautéed pearl onions and mushrooms. Remove bay leaves and adjust seasoning with salt and pepper.
12. Serving: Allow the dish to rest for about 10 minutes before serving, allowing the flavors to meld.

These precise steps make it easy for anyone to recreate this classic dish without hassle.