4 slices bacon, chopped
2 lbs. beef chuck stew meat, cut into 1.5” cubes
4 cups white mushrooms, quartered
1.5 lbs. carrots, peeled and chopped into large 1/2” pieces
2 large onions, chopped
4 Tbsp. tomato paste
2 Tbsp. butter
4 Tbsp. flour
2 cups beef stock
1.5 cups dry red wine
4 Tbsp. fresh thyme
In a large Dutch oven, cook the bacon over medium-high until crisp, 4 minutes. Using a slotted spoon, transfer to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned all over, about 8 minutes. Transfer to a plate. Add the mushrooms and cook, stirring occoasionally, until browned, about 4 minutes.
Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter. Season and cook, stirring 1 minute. Sprinkle with flour and cook, stirring, 2 minutes. Stir in the stock, wine and 2 Tbsp. thyme; bring to a boil. Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce thickens, about 1.5 hours.
Stir in the cooked bacon; season. Divide among bowls, garnish with the remaining thyme.
*Serve with a nice crusty bread and a salad.