Heat 1 TBSP of olive oil in a large dutch oven over medium heat.
Cook the bacon in the dutch until browned, about 5 minutes, then remove with a slotted spoon to a plate and set aside.
Sear the beef in the dutch oven, in batches, on all sides, about 8 minutes then transfer the seared beef to the plate with the bacon and set aside, keeping any fat in the dutch oven.
Add the sliced carrots and onions to the dutch oven and increase the heat to medium-high then saute until browned, about 3 minutes.
Return the bacon and beef to the dutch oven with the carrots and onion then season generously with salt & pepper.
Sprinkle the flour into the dutch oven and stir to coat.
Add the wine, beef broth, tomato paste, garlic, thyme, and bay leaf then bring to a boil.
Place the lid on the dutch oven then place in the preheated oven for about 3 hours, or until beef is tender.
Melt the butter with 1 TBSP olive oil in a saute pan over medium-high heat then cook the mushrooms for about 5 minutes, stirring often.
Stir the mushrooms in the stew then season with salt & pepper to taste.
NOTES
Goes great with mashed potatoes, noodles, or rice.
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