Preheat your oven to 350°F (175°C).

Heat extra-virgin olive oil in a Dutch oven over medium heat. Sauté diced bacon until golden and crispy, about 5-7 minutes. Transfer to a plate, leaving fat in the pot.

Increase heat to medium-high and brown chunks of beef brisket in batches for 8-10 minutes. Transfer to the plate with bacon.

Lower heat to medium and add chopped carrots and diced white onion, sauté for about 5 minutes. Add minced garlic and cook for an additional minute.

Drain excess fat from the pot. Return beef and crispy bacon, season with salt and pepper, then sprinkle in flour, stirring for 2-3 minutes.

Pour in pearl onions, red wine, beef stock, tomato paste, bouillon cube, thyme, and bay leaves. Bring to a gentle simmer.

Cover the Dutch oven with its lid and braise in the oven for 2-3 hours until beef is fork-tender.

Sauté sliced mushrooms and minced garlic in a skillet with butter over medium heat until browned, approximately 5-7 minutes.

Remove the pot from the oven, strain the sauce, discard solids, return beef and vegetables, and pour sauce back in. Stir to combine and let meld for a few minutes.

Let sit for a few minutes before serving. Garnish with freshly chopped parsley and serve with mashed potatoes or bread.