Instructions:
Cook Bacon: Sauté bacon in a large oven-proof pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
Brown Beef: Season beef with 1 ½ tsp salt and 1 tsp pepper. Coat with flour. Brown beef in batches in the bacon fat over medium/high heat. Add olive oil if needed. Transfer beef to the bowl with bacon.
Deglaze Pot: Pour 2 cups wine into the pot, bring to a boil, and scrape the bottom to deglaze. Add mushrooms and simmer for 10 minutes.
Prepare Veggies: In a separate skillet, heat 2 Tbsp olive oil over medium/high heat. Sauté carrots, onion, and garlic for 4 minutes. Stir in tomato paste and cook for 1 more minute. Add to the soup pot.
Combine and Bake: Add beef broth, bay leaves, dried thyme, 1 tsp salt, and ½ tsp pepper to the pot. Return beef and bacon. Add potatoes and stir. Cover and bake at 325˚F for 1 hour 45 minutes.
Notes:
For a leaner stew, skim off excess fat after cooking. Enjoy!
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