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1
In a large frying pan, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes.
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2
Drain on paper towels.
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3
Pour the drippings into a small heatproof bowl, leaving about 1 tablespoon in the pan.
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4
Set the pan drippings and bacon aside.
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5
In a resealable plastic bag, combine the flour, 1 tsp salt, and 1/2 tsp pepper.
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6
Add the beef chunks and shake to coat evenly with the flour mixture.
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7
Return the frying pan to med-high heat.
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8
Add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side.
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9
Transfer the beer to a slow cooker.
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10
Repeat with the remaining beef chunks, adding the reserved drippings if needed.
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11
Scatter the mushrooms, carrots, onions, and garlic over the beef.
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12
Return the pan to med-high heat and add the wine, broth, and tomato paste.
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13
Mix well, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
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14
Pour the contents of the pan over the vegetables and beef.
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15
Cover and cook on HIGH setting for 4-5 hours or the LOW setting for 8-9 hours.
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16
The beef should be very tender.
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17
Stir in the reserved bacon and the rosemary.
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18
Cook, uncovered on HIGH for 10 minutes to thick the sauce slightly.
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19
Season with salt and pepper and serve in shallow bowls.
