1 tablespoon extra-virgin olive oil

170 grams (6 ounces) bacon, roughly chopped

1.36 kg (3 pounds) beef brisket (trimmed of fat), chuck steak, or stewing beef, cut into 2-inch chunks

1 large carrot, sliced ½ inch thick

1 large white onion, diced

6 garlic cloves, minced (divided)

Pinch of coarse salt and ground black pepper

2 tablespoons flour

12 small pearl onions (optional)

720 ml (3 cups) red wine (such as Merlot, Pinot Noir, or Chianti; for a milder sauce, use 480 ml/2 cups)

480–720 ml (2–3 cups) beef stock (use 720 ml/3 cups if using 2 cups wine)

2 tablespoons tomato paste

1 crushed beef bouillon cube

1 teaspoon fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped (divided)

2 bay leaves

450 grams (1 pound) fresh white or brown mushrooms, quartered

2 tablespoons butter

Seitan for vegan adaptations to maintain texture

Jackfruit for vegan adaptations to maintain texture

Vegetable broth to keep it meat-free

Cornstarch slurry for gluten-free thickening