2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper, to taste
2 tablespoons olive oil
4 slices bacon, chopped
1 onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
8 ounces mushrooms, quartered
1/4 cup all-purpose flour
2 tablespoons fresh parsley, chopped (for garnish)