Making Beef Bourguignon can seem daunting, but following these simple steps will ensure success:

1. Marinate the Beef: In a large bowl, combine the beef cubes with the red wine. Cover and refrigerate for at least 2 hours, preferably overnight.

2. Preheat the Oven: Preheat your oven to 325°F (160°C).

3. Cook the Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

4. Brown the Beef: Remove the beef from the marinade and pat dry with paper towels. Season with salt and pepper. In batches, brown the beef cubes in the hot bacon fat, ensuring not to overcrowd the pot. Remove and set aside.

5. Sauté the Aromatics: In the same pot, add olive oil if needed. Sauté the chopped onions and sliced carrots until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

6. Combine Ingredients: Stir in the tomato paste, then return the browned beef and bacon to the pot. Add the beef stock, bouquet garni, and the reserved marinade. Bring to a simmer.

7. Oven Cooking: Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2 hours, or until the beef is fork-tender.

8. Prepare the Pearl Onions and Mushrooms: While the beef is cooking, heat a skillet over medium heat. Add the pearl onions and sauté until golden brown. Add the quartered mushrooms and cook until tender. Set aside.

9. Finish the Stew: Once the beef is tender, add the sautéed pearl onions and mushrooms to the pot. Cook for an additional 30 minutes on the stovetop, allowing the flavors to meld.

10. Adjust Seasoning: Taste the stew and adjust seasoning with salt and pepper as needed.