Start by patting the cubed stewing beef dry with paper towels, and season generously with salt and pepper. Allow the beef to come to room temperature for about 2 hours.

In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the bacon or lardons, cooking until they are crispy and the fat is rendered, about 5-7 minutes. Remove and set aside, retaining the fat in the pot.

In the same Dutch oven, brown the seasoned beef in batches for about 3 minutes on each side until rich in color.

Melt the remaining 2 tablespoons of butter in the Dutch oven. Add minced garlic, chopped carrots, pearl onions, thyme, and bay leaves. Sauté until onions are glistening and slightly translucent, about 6-7 minutes.

Return the browned beef and crisped bacon into the pot. Stir in tomato paste and flour until the flour disappears. Pour in the red wine, brandy (if using), and beef broth. Bring to a gentle simmer.

Cover the Dutch oven and transfer it to a preheated oven set at 325°F (163°C). Bake for about 1.5 hours, allowing the flavors to meld beautifully and the beef to become tender.

While the stew is in the oven, sauté the cremini mushrooms until browned, about 5-6 minutes. Incorporate into the stew for the last 30 minutes of baking, adjusting seasonings before serving.