Crisp the bacon in a Dutch oven, then set it aside.

Brown the beef in the fat in batches and remove from the pot.

Saute carrots, mushrooms, and garlic until softened.

Sprinkle in the flour, then pour in the wine and broth, scraping the bottom.

Return the beef and bacon, cover, and braise at 325F for about 2.5 hours until tender.

Skim the sauce and serve over mashed potatoes or noodles.