• Chop the bacon into small pieces.
• In a small bowl, toss the beef stew meat with flour, salt, and black pepper until evenly coated.

Cook the Bacon

• Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp.
• Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Sear the Beef

• Increase the heat to medium-high. Add the flour-coated beef in batches, searing on all sides until browned.
• Remove the beef from the pot and set aside with the bacon.

Prepare the Stew

• Add the diced onion and carrots to the pot. Sauté for 3–4 minutes until softened.
• Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
• Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
• Add the thyme, bay leaf, and return the seared beef and bacon to the pot.
• Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.

Simmer the Stew

• Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the stew simmer for 1.5–2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
• In the last 30 minutes of cooking, stir in the sliced mushrooms. Let them simmer with the stew until tender and flavorful.

Serve and Garnish

• Discard the bay leaf and thyme sprigs (if using fresh thyme).
• Serve the stew over a bed of mashed potatoes and garnish with freshly chopped parsley.
• Enjoy this rich and hearty beef and mushroom stew!