1-First, prepare all ingredients: Chop the onions, slice the carrots, and cut the 3 pounds of beef into 2-inch chunks for even cooking.

2-Brown the beef in batches using 1 tablespoon extra-virgin olive oil over medium-high heat to seal in juices and build flavor, then set it aside after coating with 2 tablespoons of flour.

3-In the same pot, sauté the 6 ounces of chopped bacon, 1 large diced onion, sliced carrot, and divided minced garlic until they soften and release their aromas.

4-Stir in 2 tablespoons of tomato paste and cook briefly to deepen the flavor, then add the beef back to the pot.

5-Pour in 3 cups of red wine and 2 to 3 cups of beef stock, along with 1 teaspoon of fresh thyme, 2 bay leaves, and the crushed beef bouillon cube, then bring to a simmer.

6-For the traditional oven method, cover and bake in a preheated 350°F oven for 2 to 3 hours until the beef is tender; for stovetop, simmer on low for 1.5 to 2 hours.

7-In the final steps, sauté 1 pound of quartered mushrooms with 2 tablespoons of butter and the remaining garlic, then add them to the stew just before serving for the best texture.