Chop bacon into lardons and cut stewing beef into chunks.

Slice one large carrot and white Onion. Cut the white mushrooms into quarters and smash the garlic cloves.

In a large skillet, sauté the chopped bacon for about 3 minutes until crisp and browned. Transfer to a large dish with a slotted spoon and set aside.

Remove the oil from the beef with a paper towel; cook it in the hot oil until browned on all sides. Remove it to the casserole dish with the bacon.

Sauté the diced carrots and white Onion until softened, then add smashed garlic cloves and cook for 1 minute until translucent.

Drain off the excess fat and put the bacon and beef back into the pot, season it with salt and ground pepper.

Sprinkle all-purpose flour, toss well until well combined and cook for 4-5 minutes until brown.

Add peeled pearl onions, red wine and beef stock until the meat is covered. Now add in the tomato paste.

Bring the mixture to a simmer until the meat is tender for two to three hours.

Heat the butter slice in a skillet, add two garlic cloves, cook until fragrant, and then add quartered mushrooms.

Shake the pan occasionally to coat the mushrooms with the butter until they are browned. Season it with salt and pepper, if required.

Place a sieve over a pot. Remove the contents into the sieve and reserve the sauce only.

Return the beef mixture to the pot and add the mushrooms over the meat.

To serve, allow the casserole to cool completely, cover and refrigerate for at least an hour before reheating.