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 over mashed potatoes or buttered egg noodles.