Step 1

Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.

Step 2

Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.

Step 3

Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.

Step 4

Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.

Step 5

Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.

Step 6

Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.