Marinate the chuck beef in a large bowl with chopped carrots, pearl onions, fresh thyme, bay leaf, and a whole bottle of Pinot Noir for 12 to 24 hours.

Strain the beef and vegetable mixture into a saucepan, reserving the liquid. Heat the reserved red wine over medium heat until it reduces by half (15-20 minutes).

Pat the marinated beef dry and season with salt and pepper. In a Dutch oven, heat oil over medium-high heat and brown the beef in batches (3-4 minutes per side).

Cook the chopped bacon lardons in the same pot until golden and crispy (5-7 minutes), then remove, leaving the fat in the pot.

Sauté sliced mushrooms, pearl onions, and remaining carrots in the bacon fat until golden and soft (5-7 minutes).

Stir in unsalted butter and tomato paste, cooking for an additional 2-3 minutes. Sprinkle in flour, stirring for another minute. Gradually pour in beef stock and reduced wine, whisking until smooth.

Combine the browned beef and crispy bacon in the pot, toss in the bay leaf and remaining thyme, and bring to a gentle simmer. Cover and transfer to a preheated oven at 325°F (160°C).

Bake for 1 hour. Stir in reserved mushrooms and onions, cover again, and cook for an additional 1.5 hours until the beef is fork-tender.

Adjust seasoning with salt and pepper as needed. For optimal flavor, let it sit overnight in the fridge before serving over mashed potatoes or noodles, garnished with chopped parsley.