In a big pot that can go in the oven, cook bacon on medium heat until it turns golden and releases fat. Using a spoon with holes, take out the bacon and put it in a different bowl.
While the bacon is cooking, put the beef in a big bowl and add 1 1/2 teaspoons of salt and 1 teaspoon of black pepper. Put 1/4 cup of flour on the beef and mix well to cover the beef evenly. Put the beef in two separate batches into the hot bacon fat and cook over medium to high heat until the beef is browned, about 3 minutes on each side. If necessary, include olive oil. Move the cooked beef to the bowl with the bacon.
Pour 2 cups of wine into the pot and heat until it boils, stirring to remove any bits stuck to the bottom of the pot. Put sliced mushrooms in the pan and cook over medium heat for around 10 minutes.
Next, warm a big non-stick pan on medium to high heat and put in 2 tablespoons of olive oil. Put sliced carrots, chopped onion, and 4 minced garlic cloves in a pan and cook for 4 minutes. Add one tablespoon of tomato paste and cook for another minute. Put the vegetables in the pot with the soup.
Include 4 cups of beef broth, 2 bay leaves, 1/2 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Put the beef and bacon back in the pot and then add the potatoes. Mix well and ensure that the potatoes are covered by the liquid. Put the lid on and cook in the oven at 325˚F for 1 hour and 45 minutes.
Cooking Tips
To make a healthier stew, you can tip the pot after taking it out of the oven so the liquid gathers on one side, then remove any extra fat.
