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

Cook the Bacon

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

Sear the Beef

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

Prepare the Stew

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

Simmer the Stew

1. 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.
2. 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

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