Slice 1 large onion, 1 large carrot, and 6 slices smoked bacon, and dice 3 lb. chuck beef, then pat dry. Preheat the oven to 450°F.
Warm a Dutch oven over medium heat and cook the bacon for a couple of minutes until it is just starting to brown. Add a little oil if needed. Remove from pan, set aside.
Add 2 Tbsp. olive oil to the pan and brown the beef chuck on all sides in batches. Remove from pan.
Next, add the onion and carrot and cook until the onions are just soft. Remove excess fat and add oil as necessary if browning too quickly.
Return the beef and bacon back to the pan, add ¼ tsp. salt and pepper, and sprinkle over 2 Tbsp. all-purpose flour. Stir to coat the beef, then place the pan in the oven for 4 minutes.
Remove pan from oven, stir, then put back in for another 4 minutes. Remove pot from oven and reduce the heat to 325°F.
Crush 2 cloves of garlic and add to the pan, stir to cook a little.
Add 3 cups red wine, 2 cups beef stock, and 2 Tbsp. tomato paste, and stir gently. The liquid should fill just over the meat and vegetables. Add 2 bay leaves and 4 stems of thyme, then cover the pan and put in oven for 3-4 hours.