Instructions

1.  Heat oven to 375°F. Heat 1 Tbsp oil in a large Dutch oven on medium. Add bacon and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Discard all but 2 Tbsp fat.
2. Pat beef dry with paper towels, season with ¾ tsp each salt and pepper, and cook in 3 batches, turning occasionally, until browned on all sides, 8 to 10 minutes total (adding additional oil to the pan as necessary).
3. Add onions, season with 1⁄4 tsp each salt and pepper, and cook, covered, stirring occasionally, 6 minutes.
4. Add carrots and cook, stirring occasionally, until onions are just tender, 6 to 8 minutes more. Stir in ⅔ of garlic and cook 1 minute. Add tomato paste and cook, stirring, 1 minute. Sprinkle flour over the top and cook, stirring, 2 minutes.
5. Stir in wine. Return beef and bacon to pot, then add broth, thyme, and bay leaves; bring to a simmer. Cover, transfer the pot to the oven, and cook until beef is very tender and easily breaks apart, 3 to 3½ hours.
6. Five minutes before beef is 
done, melt butter in large skillet 
on medium and add remaining 
Tbsp oil. Add mushrooms, season with ¼ tsp each salt and pepper, increase heat to medium-high and cook, tossing occasionally, 6 minutes. Add remaining garlic and cook, tossing, 1 minute. Remove from heat.
7. Discard thyme and bay leaves from stew, then fold in garlic and mushrooms and sprinkle with parsley.