Cut the beef into chunks. In a large bowl, combine the beef with the red wine, carrots, onion spiked with cloves, garlic, and fresh thyme. Cover and marinate in the refrigerator for 12 hours.
Strain the mixture to separate the meat, vegetables, and the wine marinade.
Chop the smoked bacon into lardons and cook in a large Dutch oven until browned and the fat has rendered. Remove the bacon and set it aside.
In the same pot over high heat, sear the beef chunks in the bacon fat until browned on all sides. Add the marinated carrots and cook for a few more minutes.
Sprinkle the flour over the meat and vegetables and cook for 1 to 2 minutes. Pour in the reserved wine marinade and enough beef broth to fully cover the meat.
Add the bay leaf, cover the pot, and simmer gently for 4 hours.
In a separate pan, sauté the pearl onions and button mushrooms until well-colored and golden.
After the beef has cooked for 4 hours, add the cooked bacon, pearl onions, and mushrooms to the stew. Simmer uncovered to reduce the sauce to your preferred consistency.
Season with salt and pepper to taste. Turn off the heat and stir in the square of dark chocolate until completely melted to richen the sauce. Serve immediately.
Cook it hands-free.
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