Preheat your oven to 350°F (175°C). Heat the extra-virgin olive oil in a large Dutch oven or heavy-based pot over medium heat. Sauté the roughly chopped bacon for about 3 minutes, until crisp and browned. Using a slotted spoon, transfer the cooked bacon to a large dish and set aside. Pat dry the beef brisket pieces with paper towels. In batches, sear the beef in the hot oil and bacon fat until browned on all sides, then remove to the dish with the bacon.

In the remaining oil and bacon fat, sauté the sliced carrot and diced white onion until softened, about 3 minutes. Add 4 cloves of minced garlic and cook for 1 minute more. Drain the excess fat, leaving about 1 tablespoon in the pot. Return the seared beef and cooked bacon from Step 1 to the pot. Season with coarse salt and black pepper. Sprinkle with all-purpose flour, toss everything well, and cook for 4-5 minutes to brown the flour and build flavor.

Add the pearl onions to the pot. Pour in the red wine and enough beef stock to barely cover the meat. Add the tomato paste, crushed beef bouillon cube, chopped fresh thyme, parsley, and bay leaves. Bring everything to a simmer on the stove. Cover, transfer to the lower part of the preheated oven, and simmer gently for 2 to 3 hours. The meat should become fall-apart tender. Adjust the oven heat as needed to ensure the liquid simmers very slowly. I like to check the liquid level halfway through and add a splash of stock if it looks a little dry.

During the last 5 minutes of the meat’s cooking time, prepare the mushrooms. In a medium-sized skillet or pan, heat the unsalted butter over medium heat. When the butter foams, add the remaining 2 cloves of minced garlic and cook until fragrant, about 30 seconds. Add the quartered mushrooms to the pan and cook for 5 minutes, shaking the pan occasionally to ensure all the mushrooms are coated in butter and browned. Season with salt and pepper to taste. Once cooked, set aside.

Place a colander over a large pot (doing this in your sink makes it much easier). Remove the casserole from the oven and carefully pour its contents into the colander to separate the sauce from the solids. Discard the herbs. Return the beef mixture and vegetables from the colander back into the Dutch oven or pot. Add the sautéed mushrooms from Step 4 over the meat. Remove any fat from the sauce and simmer for a minute or two, skimming off additional fat as needed. You should have about 2 1/2 cups of sauce—thick enough to coat a spoon lightly. If the sauce is too thick, add a few tablespoons of beef stock. If it’s too thin, boil it for 10 minutes until it reaches the desired consistency. Taste and adjust the seasoning with salt and pepper. Pour the sauce over the meat and vegetables.

If serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with chopped fresh parsley and serve with mashed potatoes, rice, or noodles, if desired. I love to serve this with creamy mashed potatoes because they soak up the sauce so well! If serving the next day, allow the casserole to cool completely, cover it, and refrigerate. Reheat gently over medium-low heat for about 10 minutes, occasionally basting the meat and vegetables with the sauce.