Cook the bacon or salt pork: In a large oven-safe pot, cook the bacon or salt pork over medium heat until browned but not crispy. Remove and set aside, leaving the grease in the pot.

Sear the beef: Pat the beef dry, season with salt and pepper, and sear in batches until browned on all sides. Remove and set aside.

Coat with flour: Return all the beef to the pot, add bacon, butter, and flour. Stir to coat and cook for 1-2 minutes.

Sauté the vegetables: In a separate pan, heat oil and sauté the onions and carrots for 3-4 minutes. Add garlic and cook for 30 seconds. Set aside.

Reduce the wine (optional): In the same pan, add wine and simmer for 10-15 minutes until reduced by about a cup.

Simmer the stew: Pour the wine into the beef pot, add broth, and bring to a simmer. Stir in tomato paste, parsley, thyme, bay leaves, and return the pot to the stove.

Slow cook in the oven: Cover and cook at 300°F (150°C) for 1 hour 30 minutes.

Add carrots: Stir in sautéed carrots and onions, then cook for another 60-90 minutes until beef is fork-tender.

Prepare pearl onions: Simmer frozen onions with water, salt, and butter for 20 minutes until golden. Set aside.

Sauté mushrooms: In the same pan, heat butter and oil, then sauté mushrooms in two batches until browned. Set aside.

Finish the stew: Once beef is tender, remove thyme stems, bay leaves, and pork rind. Stir in pearl onions and mushrooms. Season with salt and pepper.

Serve hot: Serve over mashed potatoes or buttered egg noodles.