• In a large, pot, over medium high heat, sauté the bacon until browned. Remove bacon to a separate bowl, and set aside.
• While the bacon is cooking, prepare the beef. Place cubed beef into a large mixing bowl. Season with salt and pepper. Mix in the 1/4 cup flour and toss to evenly coat the meat.
• Sear the beef in 2 batches, in the bacon fat. Cook unit the beef is evenly browned, about 3 minutes per side. Add more oil if needed. Once done, place the beef in with the bowl of bacon.
• Add wine to the pot, bring to a slow boil over medium high heat, scrape the bottom of the pot to deglaze. Add the mushrooms and simmer for about 10 minutes.
• Meanwhile, heat a skillet over medium-high heat, add the 2 tablespoons oil. Add in the carrots, onion, and garlic. Sauté for 5 minutes. Add in the tomato sauce/paste and let cook for another minute or two. Add the vegetable to the soup pot.
• Add in the beef broth, bay leave, and thyme. Add in the beef, bacon and potatoes. Stir to combine. Cover and bake at 325 degrees for 1 hour and 45 minutes. Or simmer on the stovetop for the same amount of time.

If Using On Top of Mashed Potatoes

• Mashed Potato Version: Thicken the soup by combining 1/4 cup flour to 1/4 cup water. Add to the flour mixture 3-4 tablespoons hot liquid from the soup. Slowly pour back into the pot, let simmer until thicken. Serve over mashed potatoes