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1
Cut the bacon into small pieces and cook on the stove top over medium heat (use an oven-safe pot or Dutch oven) until crispy and the fat has rendered.
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2
Remove the bacon with a slotted spoon, leaving the fat in the pot.
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3
Dry the beef cubes with paper towels, sprinkle with salt and pepper and sear the meat in the bacon fat.
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4
Turn the cubes with tongs to make sure all sides are brown.
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5
Remove the beef cubes from the pot.
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6
Add the carrots and onions to the pot and cook in the fat until slightly browned, approximately 10 to 15 minutes.
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7
Add the garlic and cook for one more minute.
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8
Add the beef cubes and bacon pieces back into the pot.
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9
Add the wine (any good red youd be willing to drink) and enough beef broth to just about cover the meat.
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10
Add the tomato paste and thyme.
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11
Bring to a simmer, cover the pot and place it in a preheated 350 degree F oven for 2 1/2 3 hours.
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12
In a separate pan, add the butter, olive oil and mushrooms.
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13
Saute over medium heat until the mushrooms are lightly browned, about 10 minutes.
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14
At about the 2 1/2 hour point, or when meat is tender, remove the pot from the oven and thicken the sauce by adding either a flour and water or flour and butter mixture (combine 2 Tablespoons of flour with about the same of water and then add it to the stew).
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15
Add the mushrooms to the stew and add more salt and pepper if needed.
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16
This dish can be served over noodles or you can peel and cook 1 pound of small new potatoes and then add them to the hot stew at the end.
