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Place bacon slices on a baking pan and broil until crisp. Reserve fat. When bacon is cool enough to handle, chop into small pieces and set aside.
In a ceramic pot, brown the beef in some of the reserved bacon fat. Season with salt and pepper. Once the beef is nicely seared, remove and set aside.
In the same pot, sauté the onion. When the onion starts to take on a bit of colour, stir in the garlic and cook for a minute more.
Sprinkle over the flour and cook stirring to create a roux. Add more of the reserved bacon fat if needed. Gradually pour in the wine, stirring to combine with the flour roux and loosening any stuck bits from the pot bottom. Let the liquid simmer for a couple of minutes to cook off some alcohol in the wine.
Stir in the tomato paste, beef broth and ground thyme.
Return the beef to the pot and add the bacon, mushrooms and carrots. Bring to a boil, reduce heat to medium low and simmer, covered.
Stew for at least an hour, stirring occasionally. It’s ready when the beef is tender and the stew has reached the desired consistency.
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