Step 1

Stack bacon slices u0026 slice longways into long strips. Chop carrots, onions u0026 potatoes, set aside.

Step 2

In a large, oven-proof pot with lid, saute bacon over Medium heat until golden brown, about 3-4 minutes. Using a slotted spoon, remove bacon to a large bowl.

Step 3

While bacon is cooking, place beef in a large mixing bowl u0026 season u0026 toss with 1/2 tablespoon salt u0026 1 teaspoon black pepper. Sprinkle beef with 1/4 cup flour u0026 toss to evenly coat beef.

Step 4

Add beef in 2 batches to the hot bacon fat u0026 cook over Medium-High heat, until beef is browned (3 min. each side). Add olive oil, only if needed. Transfer browned beef to separate large bowl with bacon.

Step 5

Add 2 cups red wine to the pot u0026 bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms u0026 simmer over Medium heat about 10 minutes.

Step 6

After mushrooms cook for 5 minutes, heat a separate non-stick skillet over Medium-High heat u0026 add 2 tablespoons olive oil. Add sliced carrots, diced onion u0026 garlic. Saute 4 minutes. Add 1 tablespoon tomato paste u0026 saute another minute. Transfer veggies to pot with mushrooms.

Step 7

Next, add 4 cups beef broth, 2 bay leaves, 1/2 teaspoon dried thyme, 1 teaspoon salt u0026 1/2 teaspoon pepper to mixture. Return beef u0026 bacon to the pot, then add the chopped potatoes. Stir to combine u0026 make sure potatoes are submerged in liquid.

Step 8

Cover with lid u0026 bake at 325 degrees for 1 hour u0026 45 minutes. Remove bay leaves, and serve hot.