Preheat oven to 350.
Heat a Dutch oven over medium-high heat with olive oil. Add the carrots and pearl onions and sauté for five minutes until the carrots are a little tender and caramelized.
Add the garlic and mushrooms. Turn heat to low and sauté for 10 minutes.
Season with salt and pepper. Add the thyme and bay leaves.
Add the tomato puree, wine, and broth, stirring to combine.
Cover and place in oven for approximately 1 hour. The vegetables should be fork tender and the broth reduced by half.
While the Mushroom Bourguignon is cooking, prepare polenta according to package directions.
Serve Mushroom Bourguignon over creamy polenta. Buon apetito!